Homemade Vegan Creamed Corn Recipe (Low-fat, Plant-based) | Shane & Simple (2024)

FAQs

What thickens creamed corn? ›

The answer to thick and smooth creamed corn

If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

Creamed corn is a staple at many tables in the United States, but it's especially common in the Midwest and the South. Homemade versions often include milk or cream, but we were surprised to learn that canned versions often don't contain any milk or cream at all!

CREAMED CORN SUBSTITUTE

Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). Use all of it in place of canned creamed corn in this recipe.

Both Del Monte and Green Giant cream style corn are naturally vegan-friendly, for example. PETA even points out that most canned creamed corn is vegan. Cream style corn from a can is also a fantastic ingredient for vegan-friendly recipes.

Cornflour is an ideal thickener if you're a coeliac or simply intolerant to gluten, because as the name suggests, it is made from corn. Be aware, though, that it produces a slightly more gelatinous texture than flour, so don't overdo it or you'll end up with a slightly gloopy sauce.

Sweet corn

Creamed corn / Main ingredient

Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.

Mayonnaise. Instead of just using butter, make Mexican-style corn: Spread it with mayonnaise, then give it a sprinkle of cheese and chile powder. Better yet, slather the corn with your own homemade flavored mayonnaise.

Substituting Corn in Recipes

Some of the popular alternatives include rice, quinoa, barley, potato, and cauliflower. These substitutes not only provide different flavors and textures but also offer various health benefits, such as being gluten-free, low in calories, and rich in nutrients.

All Karo^® Syrup products are free of gluten, wheat, fish, shellfish, soy, milk, egg, peanuts, tree nuts and sesame.

Why is there no vegan candy corn? ›

Confectioner's glaze, or shellac, is a resin secreted by the female lac bug. It's often dissolved in alcohol to create a liquid glaze. In candy corn, it gives the candy a shiny, appealing look. While confectioner's glaze is alpha-gal friendly, it's not vegan because it's derived from an insect.

However, the most ubiquitous brand of candy corn is Brach's, and they use gelatin to give their tri-colored treats their infamous texture. Gelatin is made from animal tendons, ligaments and bones—decidedly not vegan.

You do this by combining equal parts cornstarch and cold water or even cream. They recommend half of a tablespoon of cornstarch for each cup of creamed corn. However, if your creamed corn is really soupy, you will want to use flour to thicken it up. Our Everyday Life suggests using rice flour.

If your corn pudding is runny, try adding a little extra cornstarch. If you don't have any cornstarch on hand, you can substitute it with flour or arrowroot powder. You'll need some type of thickening agent otherwise, your corn pudding will wind up watery.

The setting of these molecules can help further solidify the dough, which makes cornstarch a great thickening agent for gooey fillings like pies and puddings.

You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.