Creamed corn in a pan on a blue surface - how to make creamed corn

How to make vegan creamed corn

Quick creamed corn recipe
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 409kcal
Author Healing Tomato


  • 2 cups corn on the cob I used 4 medium sized corn
  • 1/2 red bell pepper finely diced
  • 1 stalk celery finely diced
  • 1/4 onion finely diced
  • 2 cloves garlic
  • 4 Tbsp vegan butter
  • 4 Tbsp all purpose flour
  • 3 Tbsp coconut milk
  • 1 cup water
  • 1 tsp lime juice optional
  • cilantro for garnish, optional


  • De-husk 4 corn on the cob and cut the corn using a knife. Set 1/2 cup aside
  • Melt vegan butter in a heated stainless steel pan. Keep heat at medium
  • Add the all purpose flour, 1 Tbsp at a time, until fully blended. Keep heat at low
  • Add celery, bell peppers and onions to the pan
  • Add crushed garlic to the pan
  • Cook for about 4 minutes or until the bell peppers have softened. Keep heat at low
  • While they veggies are cooking, add 1/2 cup of corn on the cob into a blender
  • Add 3 Tbsp of coconut milk to the blender
  • Blend until smooth
  • Add the 2.5 cups of corn on the cob to the pan with the bell peppers
  • Add the blended corn to the pan
  • Add 1 cup of water to the pan
  • Add salt to the pan
  • Add pepper to the pan and cook until it has a creamy consistency. Will take about 5 minutes on medium heat.
  • Turn of heat and serve


See how I make roux -
Nutrition info is approximate


Calories: 409kcal | Carbohydrates: 43g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Sodium: 230mg | Potassium: 575mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2360IU | Vitamin C: 50.4mg | Calcium: 13mg | Iron: 2.3mg