When I was a little kid, creamed corn was my favorite side dish. My mom always bought the frozen kind that you had to boil in the plastic pouch. I loved it. I could eat it an entire package by myself. Interestingly, I never tried making from scratch until Ethan went vegan. I never tried to make it any other way than as a vegan dish. This dish is very simple to make and goes great with any BBQ or fried food you might be serving.  You can use either freshly shucked corn or frozen. But which ever you choose, please make sure it is organic, non-GMO corn. I actually prefer using frozen kernels now as I have not had luck finding good, fresh, sweet, non-GMO corn.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4


6 ears fresh corn (or 3 cups frozen corn kernels)
2 tablespoons vegan butter
1 small yellow onion, diced
1 14-ounce can full fat coconut milk (just under 2 cups), divided
Salt and freshly ground pepper
Sugar if necessary
1 tablespoon cornstarch


1.  If using fresh corn, shuck it and cut the kernels from it. Set aside.

2.  Put vegan butter in large skillet over medium heat. When it melts and begins to foam, add the onion and sauté until soft and translucent, about 5 minutes.

3.  Add the corn and cook, stirring, for a minute or two. Add 1 1/2 cups of the coconut milk and bring to a gentle simmer.

4.  Add good pinch of salt and some pepper. Simmer for about 10 minutes, or until the corn is tender.

5.  Taste and add a little sugar if you like. Continue to cook until the mixture is thick, another few minutes, adding a little more coconut milk if necessary. If you’d like it thicker, combine the cornstarch with the remaining coconut milk in a small bowl and stir it into the corn the mixture which will thicken almost immediately. Taste and adjust seasoning, and serve.