Dairy Free Creamed Corn: A Delicious and Easy Recipe for Everyone

Dairy Free Creamed Corn is a delightful dish that brings comfort and joy to any table. As someone who has always cherished the rich, creamy texture of traditional creamed corn, I was thrilled to discover a dairy-free version that captures all the flavor without the dairy. This recipe not only caters to those with lactose intolerance or dairy allergies but also appeals to anyone looking to enjoy a lighter, healthier alternative.

The origins of creamed corn can be traced back to Native American cuisine, where corn was a staple ingredient. Over the years, it has evolved into a beloved side dish in many households, especially during family gatherings and holiday feasts. People love Dairy Free Creamed Corn for its sweet, buttery taste and velvety consistency, making it a perfect complement to grilled meats or roasted vegetables. Plus, it’s incredibly easy to prepare, allowing you to whip up a delicious side dish in no time. Join me as we explore this scrumptious recipe that everyone will adore!

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 cup unsweetened almond milk (or any dairy-free milk of your choice)
• 1 tablespoon coconut oil or vegan butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 1 tablespoon maple syrup (optional, for sweetness)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• Fresh parsley or chives for garnish (optional)

Preparing the Corn

1. If you’re using fresh corn, start by shucking the corn and removing the kernels from the cob. I find it easiest to stand the cob upright in a bowl and slice downwards with a sharp knife. This way, the kernels fall into the bowl without making a mess. If you’re using frozen corn, simply measure out 4 cups and set it aside.

Sautéing the Aromatics

2. In a large skillet, heat the coconut oil or vegan butter over medium heat. Once melted, add the finely chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant. I love the smell of onions cooking; it really sets the stage for the dish! 3. Next, add the minced garlic to the skillet. Sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning. The combination of onion and garlic will create a wonderful base for our creamed corn.

Cooking the Corn

4. Add the corn kernels to the skillet with the sautéed onion and garlic. Stir everything together, allowing the corn to cook for about 5-7 minutes. If you’re using frozen corn, it may take a little longer to heat through. You want the corn to be tender but still have a bit of bite to it. 5. Pour in the almond milk (or your chosen dairy-free milk) and stir to combine. This will create a creamy base for our dish. Bring the mixture to a gentle simmer, and let it cook for about 5 minutes. The almond milk will start to thicken slightly, but we’ll add a thickening agent shortly.

Seasoning the Mixture

6. Now it’s time to season our creamed corn! Add the salt, black pepper, smoked paprika (if using), and maple syrup (if you want a touch of sweetness). Stir well to incorporate all the flavors. I love the hint of smokiness from the paprika; it adds a nice depth to the dish.

Thickening the Creamed Corn

7. In a small bowl, mix the cornstarch with water to create a slurry. This will help thicken our creamed corn to the perfect consistency. Once the mixture is simmering, slowly pour the cornstarch slurry into the skillet while continuously stirring. This will prevent any lumps from forming. 8. Continue to cook for another 2-3 minutes, stirring frequently, until the mixture thickens to your desired consistency. If you prefer a thicker creamed corn, you can add a bit more cornstarch mixed with water. Just remember to add it gradually and keep stirring!

Final Touches

9. Once the creamed corn has thickened, taste it and adjust the seasoning if necessary. You might want to add a bit more salt or pepper, depending on your preference. 10. Remove the skillet from the heat and let it sit for a minute or two. This will allow the flavors to meld together beautifully.

Serving the Creamed Corn

11. To serve, spoon the creamed corn into a serving dish or individual bowls. If you’re feeling fancy, sprinkle some freshly chopped parsley or chives on top for a pop of color and freshness. 12. Enjoy your delicious dairy-free creamed corn as a side dish with your favorite main courses. It pairs wonderfully with grilled meats, roasted vegetables, or even as a comforting addition to a cozy family meal.

Storage and Reheating

13. If you have any leftovers (which is rare because it’s so good!), let the creamed corn cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. 14. To reheat, simply warm it

Conclusion:

In summary, this Dairy Free Creamed Corn recipe is an absolute must-try for anyone looking to enjoy a creamy, comforting dish without the dairy. The combination of sweet corn, coconut milk, and a hint of seasoning creates a delightful flavor profile that will have your taste buds dancing. Whether you’re serving it as a side dish for a family gathering, a potluck, or just a cozy dinner at home, this recipe is sure to impress. For a fun twist, consider adding some sautéed bell peppers or jalapeños for a bit of heat, or sprinkle some fresh herbs like cilantro or parsley on top for a burst of freshness. You can also experiment with different plant-based milks to find your perfect creamy consistency. I encourage you to give this Dairy Free Creamed Corn a try and make it your own! Once you’ve whipped it up, I’d love to hear about your experience. Share your thoughts, variations, or any tips you discover along the way. Cooking is all about creativity and sharing, so let’s inspire each other in the kitchen! Enjoy every bite!

Print