Dairy Free Creamed Corn
Creamed corn is the kind of comfort food that feels indulgent and homey all at once — but the classic version is loaded with heavy cream and butter, making it off-limits for anyone avoiding dairy. This version delivers that same luscious, velvety texture by leaning on full-fat coconut milk, which simmers down into a rich, slightly sweet sauce that clings beautifully to every kernel. A quick cornstarch slurry is the secret weapon here, thickening the sauce to that perfect spoonable consistency without any cream in sight. Dairy-free butter rounds out the flavor from the very first step, so nothing feels like a compromise. A pinch of smoked paprika adds a subtle smoky depth if you're feeling it, and a scatter of fresh chives on top makes the whole skillet look like something you'd order at a restaurant. It comes together in well under 30 minutes and serves four, making it an easy weeknight side that genuinely impresses. Whether you're pairing it with grilled proteins, spooning it over rice, or just eating it straight from the pan, this one is a keeper.
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Learn more →Ingredients
4 servings
- 2 tbsp dairy free butter
- 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
- 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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