Low Sodium Dairy Free Creamed Corn

Total time25 min

Prep time10 min

Cook time15 min

Sweet corn kernels simmer down with a touch of sugar and black pepper until tender, then get folded into a rich, full-fat coconut milk base that turns silky and thick with a quick cornstarch slurry. The dairy free butter used to start things off gives the dish a rounded, savory foundation before the coconut milk takes over for that classic creamed-corn texture. A pinch of smoked paprika adds warmth and depth, while a scattering of fresh chives at the end brightens every spoonful. It's a cozy, spoonable side that thickens up beautifully and holds its texture on the way to the table. This one's a smart pick for an added salt kitchen, letting natural sweetness and smoky depth do the heavy lifting instead of a heavy hand with the shaker.

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Ingredients

4 servings

2 tbsp dairy free butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tsp granulated sugar
1 can (13.5 oz) full-fat coconut milk
1 tbsp cornstarch
2 tbsp cold water
¼ tsp smoked paprika (optional)

For serving

1–2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the dairy free butter in a large skillet over medium heat until foamy and just beginning to subside, about 1 minute.
2
Add the corn kernels, salt, pepper, and sugar. Cook, stirring occasionally, until the corn is heated through and any frozen kernels are fully thawed, about 4–5 minutes.

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