How to make vegan creamed corn
Quick creamed corn recipe
Servings 2 people
Calories 409kcal
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