Made with pantry-friendly, plant-based ingredients, this dairy-free coconut creamed corn is everything you want in a comfort food dish. It’s sweet, creamy, packed with flavor, and served warm.
Creamed corn is a sweet side dish traditionally made with a cream base. This cream base can be made out of milk, flour, and butter.
Because we’re going dairy-free and plant-based, we’re switching out the dairy milk with canned coconut milk for a bold, creamy texture.
If you’re wondering if this creamed corn recipe will have a pronounced coconut flavor – it won’t. Coconut milk generally has a mild coconut flavor.
Additionally, the coconut flavor will tone down with the introduction of other ingredients.
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How To Make It
First, you’ll need to start with the essentials. For this recipe, you’ll need to have corn – whether it’s frozen, fresh, or canned. Then you’ll need a milky base to act as your cream.
I used a mixture of all-purpose flour and coconut milk to create a thick and creamy sauce base for the creamed corn.
This recipe is fairly easy to make. No chopping, prepping, or lots of clean up necessary. Because I ran out of fresh garlic, I used frozen crushed garlic. A win-win situation since I didn’t have to peel and crush the garlic
Anyway, to get started, you’ll need a large dutch oven or saucepan. First, add the vegan butter. Once the butter has melted, add the crushed garlic and have it cook until fragrant – about 1 to 2 minutes.
Next, you’ll add the rest of the ingredients. Then, blend about 2 cups of the creamed corn to get a creamier texture.
Add the blended creamed corn back to the dutch oven and have everything simmer for about 20-30 minutes, or longer.
Stir occasionally. If you find that it’s simmering too rapidly or the coconut cream is burning or sticking, reduce the temperature just a notch.
- Because this dish is traditionally sweet, I suggest using sweet corn. It’s a common ingredient and can be found at many grocery stores.
- I used coconut milk for this recipe to give this dish a rich and creamy base. I suggest using coconut milk from the can. If you find your coconut milk solid or separated, no big deal. The coconut milk will soften and become liquid as it warms during the cook.
- I used frozen crushed garlic in this recipe since that’s all I had. However, fresh crushed garlic works just as well and the recipe directions should be applied the same for both frozen and fresh garlic.
What Can I Use Instead Of Frozen Corn?
For this recipe, I used frozen super sweet corn. However, feel free to use canned or even fresh corn. I suggest using sweet corn, though.
Also, if you’re opting to use canned corn, drain the liquid and have enough for 1 pound.
What To Pair With Creamed Corn?
Because creamed corn is high in fat, I find a high-carb side dish pairs well with it.
How To Thicken Creamed Corn?
All-purpose flour plays an important role in thickening this recipe. Additionally, you’ll want to bring the dish to a soft simmer to evaporate some of the liquid.
If you find the creamed corn is not thick enough, simply add more flour.
You can also use cornstarch in place of flour if that’s what you prefer or have on hand.
Dairy-Free Coconut Creamed Corn
- 2 tablespoons vegan butter
- 2 garlic cloves crushed
- 1 pound frozen super sweet corn
- 13.5 ounces canned coconut milk
- 3 tablespoons all-purpose flour sifted
- 1 cup water
- 3 tablespoons white sugar
- Salt to taste
- Black pepper to taste
- Next, add the corn, coconut milk, flour, water, and sugar. Stir to combine. Increase heat to high to bring to a simmer. Once at a simmer, reduce heat to low.
- Blend about 2 cups of the creamed corn and add back to the dutch oven. Stir again.
- Cover the dutch oven with a lid and stir occasionally. Cook for 20-30 minutes or until thick and creamy. Add pepper and salt to taste.
Did you try out this Dairy-Free Coconut Creamed Corn recipe?