Vegan Creamed Corn with Jalapeños is made without any cream, though it’s still super rich and creamy! This sweet and spicy dish is deliciously comforting for the cooler months. What’s your favorite comfort food?
Did you ever read, What Makes a Comfort Food a Comfort Food?
It’s one of my favorite posts on Cooking On The Weekends, and features 20 of my top comfort food recipes. (They’re pictured below and you can click the image to get to the recipes.)I’m definitely adding this creamed corn to the list!
Vegan Creamed Corn, that is. Hey, I’m all for adding cream when necessary — but, if I can get the creamy, rich vibe in a dish without it, I go for it.
What’s in Vegan Creamed Corn with Jalapeños?
Well in addition to the corn and the jalapeños, that is. 😉
- vegetable stock
- paprika and cumin
- lemon juice
I’m ready for some cooler weather, and a big, warm bowl of this corn dish.
Though this is not a heavy, rich dish at all — it tastes like it is. And while I’m calling it a side dish, I would happily sit down with a big bowl as a main course.
Don’t you just love something naturally sweet with something naturally spicy? I do! That’s why corn with jalapeños is such a great blend of ingredients.
How to Make Creamed Corn Without Cream
Blend corn kernels with stock just until it’s smoother, but still chunky. Set that aside and then blend more corn kernels and stock until it’s super smooth. Combine the two blended mixtures and you’ll have a deliciously creamy dish!
Ideas for what to serve with Vegan Creamed Corn with Jalapeños:
- Grilled Mediterranean Burgers
- Mediterranean Marinated Steak
- Smoky Paprika Lemon-Herb Chicken Under a Brick
Please enjoy every last bite of this super delectable Vegan Creamed Corn with Jalapeños!
Vegan Jalapeño Creamed Corn Recipe
- 2 (approximately 4-inch) jalapeño peppers
- 3¾ cups corn kernels, divided* (from about 5 ears corn)
- ¾ cup vegetable stock
- olive oil for the pan
- ¾ cup yellow onion, finely diced
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- 1 tablespoon lemon juice, freshly squeezed
- salt and finely ground black pepper
- drizzle of honey (if desired)
- Wash and dry the jalapeños. Very finely chop one of them, with seeds removed, and set it aside. Roughly chop the second one, with seeds removed, and set it aside separately.
- Add 1¼ cup of the corn kernels and ¼ cup of the stock to a blender and purée just until it's halfway smooth, about 10 seconds. Pour into a bowl and set aside.
- Now add 1 more cup of the corn kernels, the remaining ½ cup of stock and only the roughly chopped jalapeño to the blender. Purée until it's completely smooth, about 20 seconds. Set aside.
- Generously coat the bottom of a medium-sized saucepan with olive oil and place it over medium-low heat. Add the onions and sauté until soft and slightly golden, about 10 minutes. Add the very finely chopped jalapeños and sauté for another couple of minutes. Stir in the cumin and paprika and sauté until it's very aromatic, about 30 seconds.
- Now add the remaining 1½ cups corn kernels, the partially puréed corn-stock mixture, and the smooth corn-stock-jalapeño mixture to the pan and stir. (If you're using raw, fresh corn, give the kernels a few minutes in the pan before adding the puréed mixtures.)
- Add the lemon juice and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
- To serve, sprinkle with a bit more paprika and drizzle with a little honey if desired.