Creamed corn is a great staple recipe for Thanksgiving or any other holiday meal, or even just as nice side dish for a regular dinner. The coconut milk makes the corn sweet and creamy and to me, this recipe tastes so much better then the canned, dairy version. It is also great for the Tofurky Pot Pie recipe that comes on the box of Tofurky, that is actually what I originally made this for.
Makes: 4 servings | Time: 20 minutes
- 6 ears fresh corn (or 3 cups frozen corn kernels … if you must)
- 3 tablespoons vegan margarine (Earth Balance)
- 1 14-ounce can coconut milk (just under 2 cups)
- Salt and freshly ground pepper
- Cayenne to taste (optional)
- Sugar if necessary
- 1 tablespoon cornstarch
- Parsley leaves to garnish (optional)
Shuck the corn and cut the kernels from it. Put margarine in large skillet or broad saucepan over medium heat. When it melts and begins to foam, 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; add good pinch of salt, some pepper, and a pinch of cayenne if you like. Simmer for about 10 minutes, or until the corn is tender.
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 a tablespoon of cold water and stir it into the corn mixture, it will thicken almost immediately. Taste and adjust seasoning, garnish, and serve.