Vegan Creamed Corn
Rich and creamy vegan creamed corn made with sweetcorn, shallots, dairy-free cream, and melted vegan cheese. Serve straight from the stovetop or bake with breadcrumbs for a golden, crunchy topping.
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.