This Vegan Creamed Corn is rich, creamy, and packed with sweetcorn, tender shallots, and a savory dairy-free cheese sauce. A little smoked sea salt, nutmeg, and paprika bring extra flavor, while an optional breadcrumb topping adds a lovely crunch.
It's an easy side dish for Thanksgiving, Christmas, or a Sunday roast, but there's no reason to save it just for special occasions. You can serve it straight from the stovetop in about 25 minutes or finish it in the oven for a golden topping.
Jump to:
❤️ Why You'll Love This Recipe
- Rich and creamy: Dairy-free cream and melted vegan cheese create a thick, savory sauce that coats the sweetcorn.
- Easy to make: Everything comes together in one saucepan, with an optional oven finish.
- Simple ingredients: Canned sweetcorn makes this a convenient side dish using mostly pantry staples.
- Great for holiday meals: Make it ahead and finish with breadcrumbs just before serving.
- Easy to customize: Adjust the seasonings, use fresh herbs, or skip the breadcrumb topping for a softer finish.
🌽 Ingredients & Notes
You only need a handful of ingredients to make this dairy-free creamed corn. Here's what to know before getting started:
- Sweetcorn: Canned sweetcorn keeps things quick and easy. Drain it thoroughly before adding it to the saucepan so the sauce doesn't become watery. Frozen sweetcorn also works; thaw and drain it first.
- Shallots & garlic: These form the savory base of the dish. Let the shallots soften gently in the butter before adding the garlic so they develop a mellow, slightly sweet flavor.
- Dairy-free butter: Adds richness and helps soften the shallots. I used Flora, but another vegan butter suitable for cooking will work.
- Dairy-free cream: Choose an unsweetened plant-based cooking cream that holds up well when heated. Different brands vary in thickness, so you may need to adjust the consistency slightly.
- Vegan cheese: Gives the sauce extra richness and helps it thicken. I used Violife Mature, but you can use another vegan cheese that melts well. Grating or finely chopping it helps it melt evenly.
- Smoked sea salt: Adds a subtle smoky flavor. Regular sea salt works too, although you'll lose a little of that smokiness.
- Nutmeg & sweet paprika: A pinch of nutmeg adds warmth, while sweet paprika brings a mild, savory flavor and a little color.
- Chives: Dried chives work well in the sauce, but you can also use fresh chives. If substituting, use roughly three times as much fresh as dried.
- Breadcrumbs: Optional, but great for adding texture. Use regular or panko-style breadcrumbs for a crunchy finish.
Find the full ingredient measurements in the recipe card below.
🍳 How to Make Vegan Creamed Corn
This recipe comes together in one saucepan, with an optional final step in the oven.
- Soften the shallots. Melt the vegan butter in a large saucepan over medium heat. Add the sliced shallots and smoked sea salt, cooking for 4-5 minutes until softened. Stir in the garlic and cook briefly until fragrant.
- Add the sweetcorn and seasonings. Stir in the drained sweetcorn, nutmeg, chives, and paprika. Mix well so the kernels are evenly coated.
- Simmer with the cream. Pour in the dairy-free cream and bring to a gentle simmer. Cook for around 10 minutes, stirring occasionally, until the corn is heated through and the sauce begins to thicken.
- Melt in the vegan cheese. Lower the heat and gradually stir in the grated or finely chopped cheese. Continue stirring until melted and incorporated into the sauce. Season with salt and pepper to taste.
- Serve or bake. Serve the creamed corn straight from the saucepan, or transfer it to an ovenproof dish, sprinkle with breadcrumbs, and bake at 390°F (200°C) for about 10 minutes for a lightly golden topping.
📌 If you love Pinterest you can pin any of the images to your boards!
🥄 Getting the Creamy Texture Just Right
The key to good creamed corn is a sauce that's thick enough to coat the sweetcorn without becoming overly heavy.
Letting the cream simmer gently helps it reduce before the cheese goes in. Once you add the vegan cheese, keep the heat low and stir regularly to help it melt smoothly into the sauce.
The final consistency will depend partly on the dairy-free cream and cheese you use, as some brands thicken more than others.
If the sauce becomes too thick: Stir in a splash of unsweetened plant milk until it reaches your preferred consistency.
If the sauce seems too thin: Let it simmer gently for another few minutes, stirring regularly. Keep in mind that it may thicken slightly as it cools.
You want the sauce to coat the kernels generously while still being soft enough to spoon onto a plate.
💡 My Tips for the Best Vegan Creamed Corn
- Drain the corn well. Extra liquid from canned or thawed sweetcorn can water down the sauce.
- Don't rush the shallots. Cooking them until soft brings out their natural sweetness without overpowering the corn.
- Add the cheese gradually. Finely grated vegan cheese melts more evenly than large chunks, helping you avoid unmelted pieces in the sauce.
- Taste before adding more salt. Vegan cheese and smoked sea salt both contribute saltiness, so adjust the seasoning once everything has come together.
- Save the breadcrumbs for last. If making the dish ahead, add the topping just before baking so it stays crunchy.
🍽️ What to Serve With Creamed Corn
Creamed corn works particularly well alongside savory roasts, potatoes, and roasted vegetables. Its soft, creamy texture is a nice contrast to anything with crispy edges.
For a holiday meal, pair it with my Lentil & Walnut Roast or Vegan Wellington. Add some Vegan Roast Potatoes and Caramelized Brussels Sprouts to round out the spread.
It's also a lovely addition to a more traditional Sunday roast, especially with a few crispy potatoes and your favorite vegetable sides.
❓ Frequently Asked Questions
Yes! Frozen sweetcorn is a convenient alternative. Thaw and drain it first, then follow the recipe as written, making sure the corn is thoroughly heated during cooking.
You can leave out the cheese, although the sauce will be less rich and may have a thinner consistency. Let the dairy-free cream reduce a little longer if needed, and adjust the seasoning to taste.
Yes. Prepare the creamed corn on the stovetop, allow it to cool, and refrigerate it in an airtight container. Gently reheat before serving, adding a splash of plant milk if the sauce has thickened.
If you're planning to bake it with breadcrumbs, leave the topping off until just before it goes into the oven.
The creamed corn can be made gluten-free by using gluten-free breadcrumbs or leaving the topping off entirely. Check the labels on your vegan cream, cheese, and seasonings to make sure they're suitable.
You can freeze it, but the creamy sauce may separate or become slightly grainy after thawing, depending on the dairy-free products used. For the best texture, I'd recommend enjoying it fresh or making it a day ahead and refrigerating it instead.
🧊 Storage & Reheating
Refrigerator: Allow the creamed corn to cool, then transfer it to an airtight container and refrigerate promptly. Enjoy within 2 days.
Reheating: Warm gently in a saucepan over low to medium heat, stirring regularly until steaming hot throughout. Add a splash of unsweetened plant milk if the sauce has become too thick. Reheat leftovers only once.
Make-ahead tip: If preparing this for Thanksgiving or Christmas, make the creamed corn the day before and store it without the breadcrumbs. Reheat thoroughly, then add the topping and finish in the oven just before serving.
🌿 More Vegan Side Dishes
Planning a roast dinner or holiday spread? Here are a few more recipes to try:
- Vegan Yorkshire Puddings - Crispy on the outside with a soft center, perfect alongside a Sunday roast.
- Caramelized Brussels Sprouts - A savory side dish with caramelized edges and plenty of flavor.
- Vegan Roast Potatoes - Golden, crispy potatoes with garlic and herbs.
- Caramelized Onion Gravy - A savory gravy with soft shallots and freshly crushed black pepper.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
📖 Recipe Card
Vegan Creamed Corn
Ingredients
- 2 tablespoons dairy-free butter e.g. Flora
- 2 whole shallots finely sliced
- ½ teaspoon sea salt e.g. smoked sea salt
- 2 cloves garlic crushed
- 2 ½ cups canned sweetcorn 400g, drained
- 1 pinch ground nutmeg
- 1 tablespoon dried chives
- 1 teaspoon sweet paprika powder
- 1 ¼ cups dairy-free cream 300 ml
- 7 oz Vegan cheddar-style cheese grated, 200g, e.g. Mature block from Violife
- salt & black pepper to taste
- 2-3 tablespoons breadcrumbs golden or natural, optional
Instructions
- Melt the dairy-free butter in a large saucepan over medium heat. Add the sliced shallots and smoked sea salt, and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Stir in the drained sweetcorn, nutmeg, dried chives, and paprika, tossing everything together to coat the kernels in the seasonings.
- Pour in the dairy-free cream and bring to a gentle simmer. Cook for approximately 10 minutes, stirring occasionally, until the sweetcorn is heated through and the sauce begins to thicken.
- Reduce the heat to low and gradually stir in the grated vegan cheese. Continue stirring until melted and incorporated into the cream sauce. If the mixture becomes too thick, add a splash of unsweetened plant milk.
- Taste and adjust the seasoning with salt and black pepper. Serve immediately, or transfer to an ovenproof dish, sprinkle with breadcrumbs, and bake at 400°F (200°C) for approximately 10 minutes, until the topping is lightly golden.
Notes
- Storage: You can store your creamed corn in an outside container in the fridge for up to 5 days.
- Vegan cheese: I used a 200 g block of Violife Epic Mature Cheddar. Other meltable vegan cheddar-style cheeses work too, although the sauce's flavor and thickness may vary.
- Sweetcorn: Canned sweetcorn works best for convenience, but thawed and well-drained frozen sweetcorn can also be used.
- Consistency: For a thinner sauce, stir in a little unsweetened plant milk. If the sauce is too thin, simmer gently for a few extra minutes.
- Make ahead: Prepare the creamed corn ahead of time and refrigerate in an airtight container for up to 2 days. Reheat until steaming hot throughout, adding a splash of plant milk if necessary. Add the breadcrumbs just before baking.
© 2026 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
💭 Leave a Comment