Just because the word "cream" is in a recipe's name doesn't mean it can't be made vegan. This creamed corn recipe is warm, comforting, and filling. The spices do a great job of keeping out any overwhelming coconut taste from the milk at bay; instead, you get the creaminess and a balance of flavors. You're in good company if you find yourself licking the bowl afterward.

7 Ingredients

  • 2 cups frozen corn kernels
  • 1 can (15 ounces) coconut milk
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Handful flat-leaf parsley, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped scallions


<ol> <li>Combine corn and coconut milk in a saucepan over medium heat, and bring to a simmer.&nbsp;Season with salt and pepper.&nbsp;Cook until coconut milk has evaporated a bit and thickened,&nbsp;about 15 minutes.</li> <li>Once the mixture has reached the desired consistency, mix in parsley, red pepper flakes, and scallions.</li></ol>

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