Gluten free and vegan creamed corn is a comforting side dish that takes just minutes to make. This is delicious, dairy free comfort food that’s just right for a Sunday dinner.
Holiday meals often have many different side dishes – that’s what makes them so special! And so very filling, too – bring on the stretchy pants! Although corn casserole is one of my favorite sides for Thanksgiving, you may not have time to prepare that casserole.
A nice alternative is vegan creamed corn. It’s so simple to make, and it’s a little more special than just plain corn. It’s comforting, creamy, and a perfect accompaniment to dairy free mashed potatoes.
This creamed corn comes together quickly and has a nice buttery, creamy flavor. It’s a great side dish for a holiday meal – and the best part is, it barely takes any time at all to make! If you’re going to be heating up frozen corn anyway, you may as well take the extra two minutes to make the creamy sauce.
Can you use fresh corn to make creamed corn?
Yes, fresh corn is fine in this recipe, although it will take longer to remove the kernels from the cob.
Is frozen corn healthier than canned corn?
Both frozen and canned vegetables retain their nutrients very well, but canned varieties may contain extra salt, or even added sugar. Be sure to read the label if you’re using canned corn.
How do you make vegan creamed corn?
- Heat the corn in a pan with the vegan buttery spread.
- Once the corn is hot, stir in the gluten free flour, sugar, and dairy free milk.
- Heat through until the sauce has thickened. Season with salt and pepper.
Disclosure: This post contains affiliate links.
Vegan Creamed Corn (Gluten Free, Dairy Free).
Ingredients
- 16 ounces corn kernels frozen or canned
- 1/4 cup vegan buttery spread
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons gluten free flour blend
- 1 1/2 cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
Instructions
Melt the vegan buttery spread in a large pot. Add the corn and heat through, stirring often.
Add the non-dairy milk, gluten free flour blend, sugar, salt, and pepper.
- Continue to cook, stirring frequently, until thick and creamy.
- Season with more salt and pepper if desired.
Recipe Notes
Store leftovers in the refrigerator. They should be good for 4-5 days.
If you aren’t dairy free, just go ahead and use your regular butter and milk. This recipe will work for everyone!
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets. This post was originally published in October 2014. It has been updated with new photos.
Adore this with quinoa over a baked potato with nooch, broccoli and cauliflower.
So many options. Thank you!
Delicious and tasty!
16oz corn? Is that 16 fluid oz, or 16 oz by weight? Approximately how many cups or ml is that? Thank you.
I’ve just used a 16 ounce bag of frozen corn.
I was always a squash hater. Wouldn’t touch the stuff! But creamed corn?! My absolute favorite! This looks so warm and cozy. :)
Thanks, Sarah! And I hated squash, too!
I was a peas and carrots hater, too! But creamed corn…mmmyyyygerrrd I couldn’t get enough of the stuff. It’s been so long since I’ve had it, and this recipe looks absolutely marvelous. What a perfect side dish for Thanksgiving…or for spoon feeding myself all day every day ;)
Thanks, Julia! What is it with kids and creamed corn? We all loved it!
Oh my gosh, canned creamed corn was my FAVORITE. I haven’t had it in years, and I can’t believe I have never cooked it myself! Definitely giving these a go!
Thanks, Lisa! Hope you love it!
I always loved when my mom bought us creamed corn! So good!
Me, too!