I was in the mood for creamed corn. It’s one of those foods I love but don’t eat often. I have to be in the mood for it. Once I get the craving for it, I can eat it for days. Knowing that my can of creamed corn in my cupboard could never be vegan, I looked for a recipe…I found a bunch. Whenever something is vegan, you have to remember it won’t be the same as the original however this was really good. I think anything with corn is good. I did add a touch of flour to thicken the sauce but it might have been because I didn’t wait long enough for the coconut milk to evaporate.
This recipe was found greatist.com http://greatist.com/eat/recipes/healthier-creamed-corn-vegan#
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
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.
Once the mixture has reached the desired consistency, mix in parsley, red pepper flakes, and scallions.