|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you've ever had cream style corn from the can you'll be amazed at just how delicious is can be when prepared fresh, as in this recipe. If you're eating creamed corn out of the can, try this recipe and prepared to have your mind blown. You'll never want the stuff out the can ever again. Yuck! The stuff out of the can isn't much healthier at all than ramen noodles.
Here's a much healthier way to prepare a homemade and fresh creamed corn using fresh corn. This homemade creamed corn is all vegan, so it's low in fat and cholesterol free. It does still rely on salt and sugar to carry the flavor, but it's still much better for you than the stuff out of a can! At least it's real sugar and you know exactly how much is going in there! Of course, fresh corn can also be naturally sweet, so you can reduce the amount of sugar you use if you're used to a lower sugar diet (hint: most Americans are not, and you might end up missing the sweetness!).
Vegan creamed corn can be served as a semi-traditional Thanksgiving side dish at your vegetarian Thanksgiving, or, pair it with whatever you want. Why not pair it with oven baked cauliflower wings or tofu with Swiss chard?
- 8 ears fresh corn (uncooked)
- 1 cup unsweetened soy milk (or other non-dairy milk substitute)
- 1 tsp. salt
- 1 tsp. sugar
- 2 tsp. vegan margarine
- 2 tsp. flour
- Dash cayenne pepper, chili powder or red pepper flakes (optional)
First, carefully cut the kernels off each ear of corn. Then, use the dull end of a knife to carefully scrape the remaining pulp off of each ear of corn.
Transfer half of the corn kernels to a blender or food processor and pulse just until smooth.
Place the remaining whole corn kernels and the blended or processed corn into a large sauce pan and add in the soymilk. Bring it to a slow simmer and allow to heat for about 8 to 10 minutes, then stir in the salt and the sugar.
In a separate small skillet, melt the vegan margarine over low heat, then add the flour, stirring to form a thick paste or a roux.
Once the paste forms, transfer the margarine and flour roux to the corn mixture and heat just until thickened, about 3-4 minutes, stirring frequently. You may need to turn the heat up to medium-high during those last 3-4 minutes in order to get the creamed corn to thicken.
Sprinkle your homemade creamed corn with a touch of cayenne, chili powder or red pepper flakes, if you'd like, and maybe a little extra salt and sugar, to taste. Makes six generous servings of dairy-free creamed corn. Enjoy!