When I was in college, I loved eating cream style corn from the can. One of my favorite meals was creamed corn from the can with mashed potatoes from a box. Yuck! At least I wasn't eating ramen noodles every day, like so many college students do!
Here's a much healthier way to prepare a homemade and fresh creamed corn. This homemade creamed corn is all vegan, so it's low in fat and cholesterol free. It does still rely on salt and sugar to carry the flavor, but it's still much better for you than the stuff out of a can!
Vegan creamed corn can be served as a semi-traditional side dish at your vegetarian Thanksgiving.
- 8 ears fresh corn
- 1 cup unsweetened soy milk
- 1 tsp salt
- tsp sugar
- 2 tsp vegan margarine
- 2 tsp flour
- dash cayenne, chili powder or red pepper flakes (optional)
Transfer half of the kernels to a blender or food processor and pulse just until smooth.
Place whole kernels and processed corn into a large sauce pan and add soymilk. Bring to a simmer and heat for 8-10 minutes, then stir in salt and sugar.
In a separate small skillet, melt the vegan margarine then add flour to form a thick roux. Transfer margarine and flour roux to corn mixture and heat just until thickened, about 3-4 minutes.
Sprinkle your creamed corn with a touch of cayenne, chili powder or red pepper flakes, if you'd like.
Makes six generous servings of dairy-free creamed corn. Enjoy!