Sweet corn simmers in a rich coconut milk base until every kernel turns tender and the sauce thickens into something velvety and spoon-coating. A cornstarch slurry gives it that classic creamed-corn body, while a touch of sugar and smoked paprika round out the flavor with a subtle sweetness and warmth. Fresh chives scattered on top add a bright, herby finish that cuts through the richness beautifully. It's a comforting side dish that comes together in one skillet with minimal fuss, making it easy to fit into a weeknight dinner or a holiday spread alike. This one is a great pick for a plant-based table, delivering all the cozy, creamy satisfaction of classic creamed corn without missing a beat.
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Melt the dairy free butter in a large skillet over medium heat until foamy and just beginning to subside, about 1 minute.
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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