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5 from 1 vote

Vegan Creamed Corn

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 274kcal


  • 20 ounces frozen corn kernels thawed
  • 13.5 ounce can coconut milk reserve 1/2 cup
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons vegan butter


  • In a large pot over medium heat, combine the corn, remaining coconut milk (after reserving 1/2 cup), and salt. Bring to a low simmer. 
  • Whisk together reserved coconut milk with cornstarch until smooth. Pour into the pot and cook over medium heat until the mixture is thickened, about 10 minutes. Remove from heat and allow to cool for about 5 minutes. Stir in butter until melted.
  • Transfer 1/2 cup of the mixture to a blender or food processor and pulse a few times. We're looking for a chunky texture, not perfectly smooth. Pour back into the pot with the corn kernels and stir to combine. Taste to see if you prefer to add more salt. Serve warm and enjoy!


Calories: 274kcal | Carbohydrates: 25g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Sodium: 428mg | Potassium: 373mg | Fiber: 4g | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 2mg