This vegetarian creamed corn recipe is easy-to-make, and can even be made vegan. Perfect as a Thanksgiving or holiday side dish.
1 tbsp. vegan or regular butter
2 cloves garlic, minced or pressed
2 tbsp. all-purpose flour
2 tbsp. nutritional yeast
3 cups full fat coconut milk
1/4 cup parmesan cheese
1/2 tsp sea salt
1/2 tsp fresh black pepper
5 cups of corn kernels, fresh or frozen
garnish with fresh thyme
To a medium-sized pot, add the butter and melt on low heat. Once melted, add the garlic and flour, stir till a ball or more lumpy consistency appears. Add your nutritional yeast and stir more. Now, slowly add your milk and whisk aggressively while cooking on medium-high heat (the whole process should take around 5 minutes). Stir till you’ve added all your milk and a more silky smooth sauce comes together. To the pot, add the cheese, salt, pepper and corn! Simmer for 5-10 minutes (or until the corn kernels are hot) before serving with a bit of fresh thyme.