Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)!
This rich, creamy, lightly sweetened version is perfectly seasoned and undetectably vegan. It’s an easy, comforting side with just 7 ingredients and 25 minutes required. Let us show you how it’s done!
Origin of Creamed Corn
Creamed corn is a staple at many tables in the United States, but it’s especially common in the Midwest and the South. Homemade versions often include milk or cream, but we were surprised to learn that canned versions often don’t contain any milk or cream at all!
It turns out canned versions aren’t alone. Creamed corn originated in Native American cuisine, and the “milky” part came from scraping immature corn kernels from the cob and mixing them with whole pieces of corn.
Our version more closely resembles the richer Midwestern and Southern versions, but we swap out the dairy ingredients and use vegan alternatives.
How to Make Vegan Creamed Corn
This simple, 7-ingredient vegan creamed corn begins with our trusty sidekick for replicating the rich, neutral creaminess of dairy: cashews. When blended with water, they turn into a thick, creamy milk. No straining or soaking needed!
Then we add the cashew milk to a skillet with frozen corn (for ease!) along with vegan butter for additional creaminess, maple syrup for sweetness, and salt and pepper for flavor.
The mixture thickens as it cooks, but we take the creaminess factor even further by adding a (gluten-free) flour and water slurry. A little more cooking and it achieves a super creamy, luxurious texture.
We hope you LOVE this creamed corn! It’s:
Easy to make
& SO delicious!
More Vegan Holiday Sides
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 6 (~1/2 cup servings)
Prevent your screen from going dark
- 1 ⅔ cups water
- 1/2 cup raw cashews*
CASHEW MILK: Place water and cashews into a high-speed blender and blend on high until smooth and creamy.
CREAMED CORN: To a large rimmed skillet or saucepan, add cashew milk, frozen corn, vegan butter, maple syrup, sea salt, and black pepper. Heat over medium heat until the mixture starts to simmer, about 5-10 minutes, stirring occasionally.
Meanwhile, to a small bowl, add the flour and water and stir until incorporated. Once the corn mixture is gently bubbling, add in the flour-water mixture and stir well to combine. Heat the creamed corn over medium heat, stirring often, until it thickens — about 5-8 minutes. Taste and adjust as needed, adding more salt for overall flavor or black pepper to taste. If the mixture gets too thick, you can add water 1 Tbsp (15 ml) at a time until your desired consistency is reached.
Leftovers will keep stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, heating in 30-second increments and adding more water if too thick.
*You can use a thick, creamy dairy-free milk instead of the water and cashews. Choose one that’s plain, unsweetened, and neutral in flavor. We think almond milk or macadamia nut milk would be good options.
*If your blender is less powerful, soak your cashews in cold water overnight or in hot water for 15-20 minutes before blending.
*Nutrition information is a rough estimate.
Serving: 1 serving Calories: 188 Carbohydrates: 25.9 g Protein: 4.5 g Fat: 8.7 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 316 mg Potassium: 317 mg Fiber: 2.8 g Sugar: 6.2 g Vitamin A: 33 IU Vitamin C: 6.5 mg Calcium: 8.7 mg Iron: 1.3 mg