Vegan Cooking Tips
Cooking with Creamed Corn
by Chef Nancy Berkoff, EdD, RD
Canned creamed corn can be a good source of fiber and a small amount of calcium, potassium, and protein. When purchasing creamed corn, check the label for added sugar and sodium levels. As a note, the "cream" in "creamed corn" refers to the smashing or "creaming" of the corn, rather than the addition of dairy products.
If you would like to make your own creamed corn, you will need canned or fresh corn kernels cut off the cob (frozen corn can be a bit too tough), soft silken tofu (should be a 2:1 ratio of corn to tofu), salt, and sugar to taste. Blend half the mixture and then stir well to combine. If you want to thicken it, use a slurry of cornstarch and water (1 Tablespoon cornstarch per 2 cups liquid). Place cornstarch in a small bowl and slowly add water, whisking until smooth. If you have a bit more time, sauté chopped onions in vegan butter along with the corn, blend half, return it to the pan, and add a splash of coconut milk or cashew milk. Simmer until thick.
To serve creamed corn as a side dish, you can liven it up with crushed garlic; chopped fresh parsley, cilantro, or basil; ground black or white pepper; or your favorite hot sauce or chopped fresh chilies.
Creamed corn, plain or seasoned, can be used as a sauce for steamed or grilled asparagus, Brussels sprouts, or green beans. Creamed corn is an excellent addition to cornbread batter, polenta, or soups. Even desserts like carrot cake, zucchini bread, or muffins can benefit from the added sweetness and texture. It's great for breakfast treats, too, used in pancake or waffle batter. Purée with cooked potatoes and mushrooms to make a "cream" of mushroom soup.
No-Recipe Recipes for Creamed Corn:
- To create fast corn chowder, use creamed corn as a base. Add a splash of coconut or cashew milk, chopped onions, minced fresh garlic, diced celery, chopped fresh tomatoes, and cooked, diced potatoes.
- For a baked corn casserole, combine a cup or so of frozen corn (don't need to thaw), drained canned corn, or fresh cut-from-the-cob corn with a cup or so of creamed corn; 1 cup of vegan sour cream, vegan cheese, soft, silken tofu, or canned, 100% pumpkin purée; a cup of cornmeal; and about 1/4 cup melted vegan butter. Mix together, pour into an oiled baking dish and bake at 325 degrees until firm, about 45-60 minutes. Let cool before serving.
- Create corn fritters or croquettes by adding chopped vegetables and vegan cheese to creamed corn. Then fold in plain mashed potatoes and enough flour to bind. Shape into balls or patties and pan fry or bake at 350 degrees for 15-20 minutes, until golden brown.
- Blend creamed corn and cooked chickpeas for an instant corn hummus. Top with additional corn kernels for more texture, if desired.
- Use creamed corn as either a filling or sauce for vegetable enchiladas. Leave it more chunky for a filling, and blend smoother for a sauce.
Photos by Hannah Kaminsky; Summer Corn Queso
Recipe in Real Food, Really Fast by Hannah Kaminsky
