Description
This creamy, dairy-free creamed corn combines sweet corn with aromatic onions and garlic, making it a delightful side dish for any occasion. Easy to prepare and customizable, its perfect alongside grilled vegetables or hearty vegan proteins. Enjoy the rich flavors and creamy texture that everyone will love!
Ingredients
Scale
- 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 olive oil)
- 1 medium 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 fresh parsley, chopped (for garnish)
Instructions
- If using fresh corn, shuck the corn and remove the kernels from the cob. Stand the cob upright in a bowl and slice downwards with a sharp knife. If using frozen corn, measure out 4 cups and set aside.
- Rinse the corn kernels under cold water if using frozen corn to remove ice crystals.
- In a large skillet or saucepan, heat the coconut oil over medium heat. Once melted, add the finely chopped onion and sauté for 5-7 minutes until translucent and slightly golden.
- Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Stir in the corn kernels and cook for about 5 minutes, allowing them to soften and absorb the flavors.
- Pour in the almond milk and stir well. The mixture will be soupy at this stage.
- Add salt, black pepper, and smoked paprika (if using). Stir to coat the corn with the seasonings. Add maple syrup if desired.
- Bring to a gentle simmer, reduce heat to low, and cook for 10-15 minutes, stirring occasionally. Mash some corn kernels for a creamier texture if preferred.
- For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then add to the skillet. Cook for another 2-3 minutes until thickened.
- Taste and adjust seasoning if necessary.
- Remove from heat and stir in chopped parsley for freshness.
- Serve warm as a side dish, perfect with grilled vegetables or a hearty vegan protein.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a saucepan over low heat, adding a splash of almond milk if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 25 minutes