This vegan creamed corn is every bit as rich and creamy as the classic version. Sweet corn simmers in a buttery plant-based cream sauce for an easy, crowd-pleasing side dish.
Sometimes you just need a simple side to finish a meal. Whether you’re serving vegan meatloaf, a holiday roast, or bringing a dish to a potluck, this vegan creamed corn works for nearly any occasion. It captures the sweet, comforting flavor of traditional creamed corn but uses plant-based ingredients for a dairy-free result.
Creamed corn pairs sweet kernels with a silky sauce. The traditional recipe relies on dairy to create richness, but with a few simple swaps—vegan butter and non-dairy milk—you can achieve the same creamy texture and delicious flavor without animal products.
This side dish is quick to prepare and an excellent way to showcase fresh corn. Its natural sweetness balances savory mains, and it reheats well for leftovers.
Notes on Ingredients
See the recipe card below for exact ingredient amounts and step-by-step instructions.
- Corn – Fresh ears are best for flavor and texture, but thawed frozen ears will work in a pinch.
- Vegan butter – Use store-bought or homemade vegan butter to build richness.
- Yellow onion – Adds a mild savory base when sautéed.
- Salt and black pepper – To season.
- All-purpose flour – Helps thicken the sauce; a gluten-free 1:1 blend can be substituted.
- Non-dairy milk – Any unflavoured variety works; choose a thicker milk for a creamier result.
What Color Corn is the Sweetest?
Yellow corn is typically the sweetest and is ideal for creamed corn. When selecting fresh ears, look for plump kernels and moist tassels—these indicate freshness and sweetness.
How to Make Vegan Creamed Corn
The trickiest part is removing the corn from the cob. A corn zipper helps, but you can also cut the kernels with a sharp knife as described below.
Prepare the corn. Stand an ear of corn in a deep bowl. Use a sharp chef’s knife to cut the kernels from the cob. Turn the knife over and run the blunt edge down the cob to extract the pulp and juice. Repeat with the remaining ears.
Cook the onion. Melt the vegan butter in a pot set over medium heat. Add the diced onion and cook for about 7 minutes, stirring occasionally, until the onion is softened and translucent.
Add the remaining ingredients. Stir in the flour, salt, and pepper and cook for about 1 minute to remove the raw flour taste. Add the corn kernels and any collected pulp along with the non-dairy milk, then stir to combine.
Simmer. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook for about 30 minutes, stirring every 3–4 minutes to prevent sticking, until the corn is tender and the sauce has thickened to your liking.
Tips for Success
These simple tips will help you get the best texture and flavor:
- Thaw frozen corn completely. If you use frozen ears, make sure they are thawed so you can extract the pulp and juice from the cob.
- Stir frequently. Stir the pot regularly during simmering to prevent the mixture from sticking or scorching.
- Adjust consistency. If the sauce becomes too thick, thin it with a little extra non-dairy milk or a splash of vegetable broth until you reach the desired texture.
Variations
You can customize this creamed corn in several delicious ways:
- Use a 1:1 gluten-free flour blend in place of all-purpose flour to make the dish gluten-free.
- For a sweeter version, stir in 1 tablespoon of sugar when you add the corn and milk.
- Add fresh herbs like thyme or rosemary for an aromatic lift.
- Give it an Asian twist by using coconut milk, scallions instead of onion, a splash of soy sauce, and toasted coconut as a garnish.
How to Store Leftovers
Store leftover creamed corn in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through.
Can This Recipe Be Frozen?
Yes. Cool the creamed corn, transfer it to a freezer-safe bag or container, lay flat if using a bag, and freeze for up to 6 months. Thaw overnight in the refrigerator or in a bowl of cool water before reheating.
Enjoy! If you try this vegan creamed corn, take a photo and share it on social media with the hashtag #jessicainthekitchen if you’d like—comments and ratings are always appreciated.
Vegan Creamed Corn
Ingredients
- 6 ears of corn, fresh or thawed frozen (about 1068 g)
- ¼ cup vegan butter (about 57 g)
- ½ cup yellow onion, diced (about 68 g)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour (about 19 g) or a 1:1 gluten-free flour blend
- 1¼ cups non-dairy milk (about 300 g), unflavoured
Instructions
- Stand one ear of corn in a deep bowl. Use a sharp knife to cut the kernels from the cob. Turn the knife over and use the blunt edge to scrape the cob to release the pulp and juice. Repeat with remaining ears.
- Add the vegan butter and diced onion to a pot set over medium heat. Cook for about 7 minutes, stirring occasionally, until the onion is softened.
- Stir in the flour, salt, and pepper and cook for 1 minute, stirring constantly.
- Add the corn kernels and any collected pulp, then pour in the non-dairy milk and stir to combine.
- Bring to a simmer, then reduce heat to medium-low. Cook for about 30 minutes, stirring every 3–4 minutes to prevent sticking, until the corn is tender and the sauce has thickened.
Notes
- If using frozen ears of corn, thaw them completely before cutting so you can extract the pulp.
- Substitute a 1:1 gluten-free flour blend for all-purpose flour for a gluten-free version.
- For a sweeter creamed corn, add 1 tablespoon of sugar when you add the corn and milk.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, place in a freezer-safe bag, lay flat, and freeze for up to 6 months. Thaw in the refrigerator overnight or in a bowl of cool water before reheating.