Description
Creamed Corn with Parmesan (plant-based) is a cozy, creamy side dish combining the natural sweetness of fresh corn kernels with the rich, savory depth of plant-based Parmesan and a natural gelling agent. This comforting, silky recipe is easy to prepare, versatile, and perfect for pairing with a variety of main courses. It delivers a luscious texture and balanced flavors that make it an irresistible addition to any meal.
Ingredients
Scale
Main Ingredients
- 3 cups fresh corn kernels (about 4–5 ears of corn)
- 2 tablespoons plant-based butter
- 1/3 cup plant-based Parmesan (grated)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon natural gelling agent (such as pectin or agar)
- 1 small onion, finely chopped
- 1/4 cup grape juice (natural)
- 1/2 cup unsweetened plant-based milk (almond, oat, or soy)
Optional Garnishes and Additions
- Fresh herbs (parsley, chives) for garnish
- Pinch of smoked paprika or chili flakes (for a spicy kick)
- Fresh thyme or rosemary (for herb infusion)
- Toasted breadcrumbs mixed with herbs (for added crunch)
- Coconut cream or cashew cream (as alternative to plant-based milk for richer texture)
- Nutritional yeast (alternative to plant-based Parmesan)
Instructions
- Prepare Your Ingredients: Cut fresh corn kernels off the cobs. Finely chop the onion. Measure the plant-based butter, plant-based Parmesan, plant-based milk, and grape juice. Having all ingredients ready ensures smooth and efficient cooking.
- Sauté the Onion and Corn: In a medium skillet, melt the plant-based butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Add the fresh corn kernels and sauté for 5 minutes until tender and fragrant, allowing natural sugars to slightly caramelize.
- Blend for Creaminess: Transfer half of the cooked corn and onion mixture to a blender. Add the plant-based milk and a splash of grape juice. Blend until smooth and creamy, preserving the other half of the corn kernels intact for texture contrast.
- Combine and Cook with Parmesan: Return the blended mixture to the skillet. Stir in the remaining corn kernels, plant-based Parmesan, and vegetarian Worcestershire sauce (natural). Sprinkle in the natural gelling agent and simmer gently, stirring frequently, until the mixture thickens and coats the back of a spoon.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper if needed. Add fresh herbs if desired. Serve warm immediately to enjoy the creamy, cheesy goodness.
Notes
- Use freshly cut corn from the cob for best natural sweetness and texture.
- Cook gently over medium or low heat to avoid scorching and achieve perfect creaminess.
- Use natural gelling agent sparingly to thicken without creating a dense or jelly-like texture.
- Add plant-based Parmesan gradually and taste to maintain balanced flavor.
- Blend half of the corn mixture to create a creamy base while keeping texture variety.
- Frozen corn can be used as a substitute but fresh corn is preferred.
- Unsweetened almond, oat, or soy milk works best for smoothness without affecting flavor.
- Add chili flakes or smoked paprika for a spicy or smoky variation.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 2 months.
- Reheat gently on stovetop or microwave, adding a splash of plant-based milk if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: creamed corn, plant-based Parmesan, creamy side dish, vegetarian, gluten free, easy recipe, comfort food
