This easy dairy-free jalapeño creamed corn recipe is a perfect summer side dish. It’s a classic side dish that’s best made with fresh corn in season (though no one will object if you use good quality frozen corn, off season).
The most time-consuming part of this recipe, by which I mean all of 5 to 10 minutes, is stripping the corn kernels off the cob. It’s so worth it as a wonderful way to use fresh corn when it’s still abundant, and the novelty of having it on the cob or roasted has worn off.
Ingredients for Jalapeño Creamed Corn
- Fresh corn (4 to 5 ears)
- Garlic (2 to 3 cloves)
- Scallions (2, from 1 bunch)
- Jalapeño peppers (2; or see swaps, above)
- Plant-based milk (choose a thicker kind like a creamy oat or cashew milk works best; you’ll need 1 cup)
- Cilantro (1/4 to 1/2 cup; from 1 bunch)
- Red bell pepper (1 medium; you’ll need half of it)
From your pantry
- Olive oil
- Ground cumin
- Salt and pepper
What can jalapeño creamed corn be served with?
- Serve this summer side dish with grilled vegetables and plant-based proteins.
- It’s a natural pairing with tortilla specialties like tacos, enchiladas, and burritos.
- It’s a perfect pairing with Hot and Cool Layered Black Bean Taco Salad.
Chili peppers to swap in for the jalapeños
If you don’t care for hot chili peppers, swap in one fresh poblano, a larger chili pepper that’s quite mild but will still lend a characteristic fresh chili pepper taste. You’ll often find fresh poblanos right next to jalapeños in specialty groceries, and even in conventional supermarkets.
Photos of creamed corn by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Fresh corn recipes for summer and early fall
- Summer Squash with Corn and Green Chilis (Calabacitas)
- Vegan Corn Fritters
- 4 to 5 ears fresh corn
- 1 tablespoon olive oil
- 2 to 3 cloves garlic, minced
- 2 scallions, thinly sliced
- 2 fresh jalapeño peppers, seeded and minced (or see variations in Notes)
- 1/2 medium red bell pepper, finely diced
- 1/2 teaspoon ground cumin
- 1 1/2 tablespoons all-purpose flour
- 1 cup plant-based milk (choose a thicker variety like creamy oat or cashew)
- Salt and freshly ground pepper to taste
- 1/4 cup finely chopped cilantro leaves, optional
- Break each ear of corn in half. Stand each half on its flat end and cut the kernels off the cob with a small, sharp knife. Gather into a bowl as you go, and set aside.
- Heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat for 2 minutes, or until just starting to turn golden.
- Add the corn kernels, scallions, jalapeños, and bell pepper, and cumin to the pan, along with about 1/4 cup water — just enough to keep the bottom of the pan moist. Cook over medium heat, stirring often, for 5 to 7 minutes, or until the corn is tender-crisp.
- Combine the flour with about 1/4 cup of the plant-based milk in a small bowl and whisk together until smooth. Add the remaining plant-based milk to the bowl and whisk again.
- Pour the milk and flour mixture into the pan. Turn up the heat and cook until the liquid thickens.
- Remove from the heat and season with salt and pepper. Stir in the cilantro, if using. Serve straight from the pan or transfer to a serving container.
Variations: For a milder dish, swap in one poblano pepper. Or, if you’d to go hotter, use another chili like serrano, or use an extra jalapeño. In season, this dish is also delicious with hatch peppers.
If you like this easy fresh corn side dish, you may also enjoy …
Here are more tasty vegan salads & sides.