Vegan Coconut Creamed Roasted Corn

Vegan Coconut Creamed Roasted Corn

Every year on Thanksgiving families gather around a table or in modern day society just sit wherever, in the living room on the sofa or on the floor {as long as family is together it doesn’t matter where you sit}. Everyone patiently waits while the ladies and sometimes the men of the family finish preparing and cooking your delicious feast.

Now I know coconut creamed corn isn’t your typical everyday Thanksgiving dish, but it absolutely does put emphasis on the bold flavor of the sweet corn. It is also a much healthier option even using the full-fat version of coconut milk. I’ve been making this dish since my oldest son was a young child {he’s in high school now} so it’s been over a decade. It’s actually an adapted version of my moms creamed corn she made many years ago. I replaced coconut milk for regular milk, coconut sugar for regular sugar, shallots for onions and roasted corn for yellow and white corn kernels. Simple enough!

Although, creamed corn is usually one of the side dishes available at grandmas for Thanksgiving or Christmas, most likely it’s not a dairy-free dish. So this cruelty and dairy free recipe is a nice change. It also gives a new twist on the original creamed corn.


First, add coconut oil to a hot skillet. Then add in minced shallots, garlic and green onions. Cook about 3 minutes until fragrant.

Next, add in frozen roasted corn kernels. Cook for 12 minutes until the corn softens and marries with the alliums {shallots, garlic and scallions}.

Then, pour in one can of coconut milk, mix everything to combine. Then add in the all-purpose flour and coconut sugar, pink salt and black pepper to taste. Then fold in the fresh Cilantro and serve.


Print Recipe
Vegan Coconut Cream Roasted Corn
This warm, creamy and comforting coconut creamed corn is your tastiest vegan option for that ordinary creamed corn side dish!
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Add coconut oil to a hot skillet. Then add in minced shallots, garlic and green onions. Cook about 3 minutes until fragrant.
  2. Add in frozen roasted corn kernels. Cook for 12 minutes until the corn softens and marries with the alliums {shallots, garlic and scallions}.
  3. Pour in one can of coconut milk, mix everything to combine. Then add in the all-purpose flour and coconut sugar, pink salt and black pepper to taste. Then fold in the fresh Cilantro and serve.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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