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.


  • 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


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