Vegan cream corn is the perfect addition to your next dinner party! It works perfectly as a side dish for a divine Sunday roast or a festive meal such as Thanksgiving or Christmas, and it’s a delicious vegan twist on the American classic.
This recipe is simply a must-have item at our annual Thanksgiving celebrations, and it’s not only great for this purpose, but also a brilliant side dish for your roast dinners and dinner parties all year round. With US Thanksgiving and Christmas coming up, I thought this would be the perfect timing to share my vegan creamed corn recipe, that creates this ultimately creamy and delicious vegan twist on the classic!
What you’ll need to make vegan creamed corn
- Sweetcorn, duh!
- shallots
- dairy-free butter: I used Flora!
- nutmeg
- smoked sea salt
- chives, these can be dried or fresh, I’ve used dried on this occasion and you should slightly change your dosage if you opt for fresh as it’s more flavour-intense than dried
- sweet paprika powder
- dairy-free cream
- vegan cheese
- some breadcrumbs for an extra crunch on top!
Vegan Creamed Corn
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3-4 1x
- Category: Thanksgiving
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Vegan cream corn is the perfect addition to your next dinner party! It works perfectly as a side dish for a divine Sunday roast or a festive meal such as Thanksgiving or Christmas, and it’s a delicious vegan twist on the American classic.
Ingredients
- 2 tbsp dairy-free butter
- 2 shallots, finely sliced
- 1/2 tsp smoked sea salt
- 2 garlic cloves, crushed
- 400g tinned sweetcorn, drained
- a pinch of nutmeg
- 1 tbsp dried chives
- 1 tsp sweet paprika powder
- 300ml dairy-free cream
- 1 block vegan cheese (I used the Mature version from Violife!)
- salt & pepper to taste
- 2–3 tbsp breadcrumbs
Instructions
- Start by melting the dairy-free butter in a large saucepan and place the sliced shallots inside. Sprinkle with the smoked sea salt and cook for 4-5 minutes or until softened, and add the crushed garlic.
- Stir in the sweetcorn and season with a pinch of nutmeg, dried chives, and sweet paprika powder. Toss to coat evenly, then pour in the dairy-free cream and bring to a simmer for 10 minutes.
- Slowly add the block of vegan cheese either in small pieces or ideally shred it to allow it to evenly melt. Stir with a spatula until the vegan cheese has melted and incorporated with the sauce. If your mix is too thick, add a little bit of plant milk.
- Heat the creamed corn all the way through, in season with salt and pepper to taste.
- At this point, you can serve your creamed corn right away, or – as I like to do it – transfer it to an oven dish, sprinkle with the breadcrumbs and bake in the oven for 10 minutes at 200°C for an extra crunch on top!
Notes
You can store your creamed corn in an outside container in the fridge for up to 5 days.
This creamed corn recipe is the perfect side dish for your next festive meal!
I love using smoked sea salt for this recipe, but if you don’t have any you can swap this out for regular sea salt.
Keywords: vegan creamed corn
