Low Sugar Dairy Free Creamed Corn

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

2 tbsp dairy free butter
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
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4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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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