|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.|
Stop serving creamed corn out of a can. You'll be amazed at just how delicious creamed corn can be when prepared from scratch. This homemade version not only features fresh corn, it's also vegan, making it low in fat and cholesterol free.
This creamed corn recipe still relies on salt and sugar to carry the flavor, but it's real sugar and you know exactly how much you are using. Of course, fresh corn can also be naturally sweet, so you can reduce the amount of sugar if you're used to a lower sugar diet or your corn is particularly sweet. Try it and see before adding the sugar.
Vegan creamed corn can be served as a semi-traditional Thanksgiving side dish at your vegetarian Thanksgiving. But it's not just for holiday gatherings, it also pairs well with many dishes for dinner anytime. Try it with oven baked cauliflower wings, tofu with Swiss chard, or any other main dish.
To make this vegan, the recipe calls for soy milk. Feel free to use any other non-milk dairy substitute as long as it is unsweetened. You'll also need vegan margarine. Both are usually household staples for vegan chefs.
- 8 ears fresh corn
- 1 cup unsweetened soy milk
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon vegan margarine
- 2 teaspoon flour
- Optional: dash cayenne pepper, chili powder, or red pepper flakes
Gather the ingredients.
Carefully cut the kernels off of each ear of corn.
Use the dull end of a knife to carefully scrape the remaining pulp off of each ear of corn into a bowl.
Transfer half of the corn kernels and pulp to a blender or food processor and pulse just until smooth.
In a large saucepan, combine the remaining whole corn kernels and the blended or processed corn. Add in the soymilk. Bring it to a slow simmer and allow to heat for about 8 to 10 minutes. 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 (called a roux).
Once the paste forms, transfer the margarine and flour roux to the corn mixture and heat just until thickened, about 3 to 4 minutes, stirring frequently. You may need to turn the heat up to medium-high during those last 3 to 4 minutes in order to get the creamed corn to thicken.
If you are using, sprinkle your homemade creamed corn with a touch of cayenne, chili powder, or red pepper flakes, and maybe a little extra salt and sugar, to taste.
Serve hot and enjoy!
- Fresh local corn is available in the summer through early autumn. From late autumn through spring, you can still find corn on the cob at a grocery store (it just won't be local) or you can substitute 1 pound of frozen corn that has been thawed. If you are stocking up on local corn, it's always a good idea to shuck extra, cut the kernels off, and freeze them in a zip-top bag. That way you can enjoy sweet local corn all year long.
- Store any leftover creamed corn in the refrigerator and use it within three to five days.