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How to make vegan creamed corn
Rini
Quick creamed corn recipe
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Side Dish
Cuisine
American
Servings
2
people
Calories
409
kcal
Ingredients
1x
2x
3x
2
cups
corn on the cob
I used 4 medium sized corn
½
red bell pepper
finely diced
1
stalk
celery
finely diced
¼
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
Nutrition info is approximate
Nutrition
Calories:
409
kcal
Carbohydrates:
43
g
Protein:
7
g
Fat:
25
g
Saturated Fat:
9
g
Sodium:
230
mg
Potassium:
575
mg
Fiber:
4
g
Sugar:
11
g
Vitamin A:
2360
IU
Vitamin C:
50.4
mg
Calcium:
13
mg
Iron:
2.3
mg
Keyword
creamed corn made from fresh corn, how to make creamed corn without cream
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