Homemade Creamed Corn: Recipe #238

I remember eating creamed corn out of a can as a kid, especially when we were at the cottage or on a road trip. It had never occurred to me to make homemade creamed corn, but here’s a yummy plant-based way to do just that!

And for today’s Plum Village inspiration side dish, here are four things you can say to yourself as you breathe in and out for a few mindful seconds…

I don’t want to suffer anymore. (breathe in)
If I am peaceful, the world can be peaceful. (breathe out)
I want to enjoy my life. (breathe in)
If I am happy, the world can be happy. (breathe out)

Thanks to Isa for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($4.50 for a big panful)

2 tbsp coconut oil – $1.10
2 tbsp flour – $0.04
1 1/4 cups coconut milk – $1.31
1 x 16 oz package of frozen corn – $1.99
Salt and pepper to taste

Directions for Homemade Creamed Corn

1. In a large pan, heat the coconut oil over medium heat. Add the flour and whisk it in. Cook and whisk constantly for a couple of minutes until the mixture turns a toasted color. Next, slowly add the coconut milk, whisking as you go. Cook and stir for about 5 minutes to thicken it up nicely into a creamy sauce.

2. Finally, add in the corn, salt and pepper. Stir well to cover all the corn with the sauce, and let it cook for a few minutes until the corn is warm. Serve your homemade creamed corn as a side dish to Korean lentils or whatever other dinner you’re enjoying. May you have a happy and peaceful meal! ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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