Description
This Creamed Corn with Parmesan (plant-based) recipe offers a creamy, cheesy comfort food experience made quickly with sweet corn, luscious plant-based Parmesan, and a velvety texture. Perfect as a versatile side or light main, it brings indulgent flavor and color to any meal while being entirely plant-based.
Ingredients
Scale
Core Ingredients
- 2 cups fresh or frozen corn kernels
- 1/2 cup plant-based Parmesan
- 1 cup plant-based milk
- 2 tablespoons plant-based butter
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon natural gelling agent (e.g., pectin, agar, or carrageenan)
- Salt, to taste
- Freshly cracked black pepper, to taste
Optional Ingredients
- Fresh herbs (chopped basil, chives, or thyme), for garnish or mixing in
- Pinch of chili flakes or fresh diced jalapeño (for a spicy variation)
- 1–2 cloves garlic, minced and sautéed in plant-based butter (for garlic flavor)
- Dash of smoked paprika or liquid smoke (natural) for smoky flavor
- Extra plant-based milk or coconut cream for extra creaminess
Instructions
- Prepare the Corn: Gently sauté fresh or thawed frozen corn kernels in plant-based butter over medium heat until warmed through and beginning to soften. This releases the natural sweetness and builds a flavor base.
- Make the Sauce: In a separate saucepan, whisk together plant-based milk, vegetarian Worcestershire sauce (natural), and the natural gelling agent. Warm gently over low heat while whisking constantly until the mixture thickens into a creamy sauce.
- Combine Ingredients: Pour the warm creamy sauce over the cooked corn and stir well. Add the plant-based Parmesan and mix continuously until it melts fully and creates a rich, cheesy coating.
- Season to Taste: Add salt and freshly cracked black pepper. Adjust seasoning as needed. Optionally fold in fresh herbs for brightness.
- Serve Warm: Transfer to a serving dish and enjoy immediately or keep warm until serving.
Notes
- Use fresh corn when possible for maximum sweetness and texture, though frozen works well too.
- Cook the sauce gently and stir constantly to avoid lumps and achieve smooth creaminess.
- Adjust thickness by adding more plant-based milk if too thick or reducing it for a thicker sauce.
- Allow the dish to rest briefly after cooking to let flavors meld beautifully.
- Leftovers store well in the refrigerator up to three days in an airtight container.
- Freeze in portion-sized containers for up to one month; thaw overnight in the fridge before reheating gently.
- Reheat on low heat with occasional stirring; add a splash of plant-based milk if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: creamed corn, plant-based parmesan, creamy corn, vegan side dish, quick comfort food, dairy-free, gluten free
