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

Ingredients

  • 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

Instructions

  • 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

Notes

See how I make roux - https://youtu.be/WflaIWd4t9U?t=371
Nutrition info is approximate

Nutrition

Calories: 409kcal | Carbohydrates: 43g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Sodium: 230mg | Potassium: 575mg | Fiber: 4g | Sugar: 11g | Vitamin A: 47.2% | Vitamin C: 61.1% | Calcium: 1.3% | Iron: 12.9%