By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.
Just because the word “cream” is in there doesn’t mean the recipe is necessarily a guilty pleasure. Sure, this creamed corn recipe is warm, comforting, and filling, but it’s also super healthy and figure friendly!
With the help of coconut milk, creamed corn can indeed be vegan and still retain its deliciousness. Try it out for yourself! The spices do a great job of keeping out any overwhelming coconut flavor at bay; instead, you get the creaminess and a balance of flavors. You’re in good company if you find yourself licking the bowl afterwards.
What You’ll Need:
- 2 cups frozen corn kernels
- 1 can (15 ounces) coconut milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped scallions
- 1 handful of flat-leaf parsley, chopped
What To Do:
Combine frozen corn and coconut milk in a saucepan over medium heat, and bring to a simmer. Season with salt and pepper to taste
Cook until the coconut milk has evaporated a bit and thickened — this will take about 15 minutes.
Once the mixture has reached the desired consistency, mix in the parsley, red pepper flakes, and scallions.
Serve and enjoy!