Creamless Creamed Corn

  • Servings : 2
  • Prep Time : 3m
  • Cook Time : 20m
  • Ready In : 23m
Sounds a little strange, doesn’t it? Most people would be surprised that creamed corn doesn’t really need cream to taste, well, creamy.  A favorite childhood dish of ours, we were determined to make it fresh and dairy free. You can buy pre-made canned creamed corn, but often times it will contain real cream or it just doesn’t taste the way your Grandma made it! It tastes best with fresh corn, but it can be cheaper and quicker with canned or frozen corn. Serve along side BBQ in the summer or with Fall treats like mashed potatoes.
EST COST: $3.25


  • 8 Ears of Fresh Corn or 2 Cups of Canned/Frozen Corn
  • 1 Cup Unsweetened Soy or Almond Milk
  • 2 tsp Brown Sugar
  • 1 tsp Salt
  • 2 tsp Flour
  • 2 tsp Vegan Margarine


Step 1

If you are using fresh corn, shuck each ear and slice off the kernels into a sauce pan. If using canned or frozen corn, just drain and pour the corn into the saucepan.

Step 2

Add in one cup of unsweetened soy or other non dairy milk and bring to a boil.

Step 3

Once boiling, turn down the heat. Add in the salt and sugar and mix. Simmer for 10 minutes.

Step 4

While that is simmering you are ready to make roux! What's roux you ask? It is a thickening sauce that is the basis for French cuisine. To make this important ingredient, heat up a pan and melt the margarine. Add in the flour and quickly stir until you have a thick consistency. Be careful not to let it blacken or you will need to start over!

Step 5

Pour the roux into the corn mixture and cook for an additional five minutes.

Step 6

Let cool for a few minutes and serve along BBQ, mashed potatoes, or even at Thanksgiving.

"Oh, what a feeling. When you're dancing on the ceiling. And plant-based." -Lionel Richie

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