Eosinophilic Esophagitis Friendly Dairy Free Creamed Corn
Total time25 min
Prep time10 min
Cook time15 min
4.9(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!