The funny thing about creamed corn is that, well, it doesn’t have to contain cream. The store-bought canned varieties are almost always vegan because they use the “milk” from the cob and the liquid held inside the corn kernels to achieve a creamy consistency. Many homemade recipes do call for dairy products, but they can easily be replaced with nondairy ingredients to make vegan creamed corn.
The recipe below is a very simple take on the corn dish that is popular in the South and Midwest, but you can add additional herbs and spices too. Try adding nutmeg, rosemary, or even a sprinkling of soy cheese before serving.
8 ears corn
1 cup unsweetened soy milk
2 tsp. salt
1 tsp. sugar
2 tsp. vegan margarine
2 tsp. flour
- Over a large mixing bowl, remove the tops of the kernels from the corn with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Take half of the kernels and pulse in a food processor until just smooth.
- Place all the corn in a saucepan with the soy milk. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in salt and sugar.
- In another small pan, melt the margarine, then stir in the flour, being careful not to brown. Stir this roux into the corn and cook until slightly thickened.
Makes 8 servings