Vegan Creamed Corn with Jalapeños

Vegan Creamed Corn with Jalapeños is made without any cream, though it's still super rich and creamy! This sweet and spicy, year round side dish is deliciously comforting.

This recipe for Vegan Creamed Corn is high on my list of favorite comfort foods. It's loaded with flavor, and it tastes incredibly rich and creamy without any cream.

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.

The Ingredients

• corn on the cob
• jalapeño peppers
• vegetable stock
• onion
• paprika
• cumin
• lemon juice
• honey
• salt

How to Make Vegan Creamed Corn Without Cream

(More detailed instructions are in the recipe card below.)

- Wash, dry and finely chop the jalapeños.
 (For more heat, do not remove the seeds or membranes.)

Above: Jalapeño pepper cut in half with the part of the membrane on the knife. This part of the pepper is actually hotter than the seeds, so I usually remove it.

- Add 1¼ cups corn kernels and ¼ cup vegetable stock to a blender and purée just until it's halfway smooth and pour it into a bowl. Then add 1 more cup of corn kernels and a ½ cup of vegetable stock to the blender. Purée until it's completely smooth, add it to the others, and set it aside.

- Generously coat the bottom of a medium-sized saucepan with olive oil and place it over medium-low heat. Add onions and sauté until soft and slightly golden. Add chopped jalapeños and sauté for another couple of minutes. Stir in cumin and paprika and sauté until it's very aromatic, about 30 seconds.

- Add another 1½ cups corn kernels, the halfway smooth and complettely smooth corn-stock 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 blended mixture.)

- Add the lemon juice and season generously to taste with salt and pepper. Sprinkle with a bit more paprika and drizzle with a little honey if desired.

Recipe Tips and Substitutions

• It's a good idea to always taste your peppers before cooking with them. They can vary in heat from plant to plant and pepper to pepper, and you should know what you're working with.
• If you don't want any heat at all in your creamed corn, omit the jalapeños. For some heat, simply remove the seeds and membranes. And for a lot of heat, use the entire pepper.
• Use fresh corn when it's in season during the summer, and canned or frozen corn during the cooler months. If you use frozen corn, be sure to thaw it first, and drain canned corn.

Serving Suggestions

Vegan Creamed Corn is an excellent side dish year round.

It's fantastic alongside veggie burgers, salads and grilled vegetables.

Though this Vegan Creamed Corn dish is not a heavy, rich dish -- it tastes like it is.

I hope you love it!

More delicious corn recipes:

• Fire Roasted Corn
• Smoky Corn Chowder
• Lemon Pepper Corn on the Cob
• Roasted Baby Corn with Chili and Lime
• Sheet Pan Chicken with Corn Salsa

Vegan Creamed Corn Recipe

Valentina K. Wein

This Vegan Creamed Corn with Jalapeños is made without any cream, though it's still super rich and creamy! This sweet and spicy, year round side dish is deliciously comforting.

5 from 1 vote

Print

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Side Dish

Cuisine American

Servings 4

Calories 188 kcal

Equipment

• blender

Ingredients

  

1x2x3x

• 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)

Instructions

 

• Prep the jalapeños. Wash, dry and finely chop the jalapeños. (Seeds removed unless you want more heat.)
• Prep corn. Add 1¼ cup of the corn kernels and ¼ cup of the stock to a blender and purée just until it's halfway smooth, just a few seconds. Pour into a bowl and set aside. Now add 1 more cup of the corn kernels and the remaining ½ cup of stock to the blender. Purée until it's completely smooth, about 20 seconds. Set aside.
• Cook onions, jalapeños and spices. 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 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.
• Combine everything and cook. Now add the remaining 1½ cups corn kernels, the partially smooth corn-stock mixture, and the smooth corn-stock 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 blended mixtures.)
• Season. Add the lemon juice and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
• Serve. To serve, sprinkle with a bit more paprika and drizzle with a little honey if desired.

Notes

Calorie count is only an estimate.

Keywords comfort food recipes for fall and winter, vegan side dishes

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