Introduction
Are you looking for a substitute for cream corn in your favorite recipes? Perhaps you’re trying to cut back on dairy, or you’re simply out of creamed corn. Whatever the reason, there are plenty of delicious alternatives that will give your dishes that same creamy texture and flavor. In this blog post, we’ll explore two different recipes for creamed corn substitutes that are sure to satisfy your cravings. We’ll also provide tips for storage, substitutions, and variations so you can customize the recipe to your liking. Let’s get started!
Recipe 1: Coconut Creamed Corn
Ingredients:
- 1 can of corn kernels (drained)
- 1/2 cup of coconut cream
- 1 tablespoon of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
- Heat the olive oil in a pan over medium heat.
- Add the corn kernels to the pan and cook for 3-5 minutes, stirring occasionally.
- Add the coconut cream, salt, and black pepper to the pan and stir to combine.
- Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally.
- Remove from heat and let cool for a few minutes before serving.
Nutritional Information:
- Serving Size: 1/2 cup
- Calories: 180
- Total Fat: 13g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 16g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 2g
Cooking Time:
10-15 minutes
Equipment:
- Large pan or skillet
- Spatula
Serving Suggestions:
This coconut creamed corn is perfect as a side dish for any meal. It pairs well with grilled chicken or fish, and is a great addition to any BBQ or potluck.
Variations:
If you want to add some extra flavor to this dish, try adding some chopped herbs like parsley or cilantro. You could also add some diced bell peppers or onions for a little extra crunch.
Substitutions:
If you don’t have coconut cream on hand, you could use regular cream or half-and-half instead. You could also use vegetable oil or butter instead of olive oil.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Tips:
Be sure to drain the corn kernels before adding them to the pan to avoid any excess liquid.
Frequently Asked Questions:
Can I use frozen corn instead of canned? Yes, you can use frozen corn instead of canned. Just be sure to thaw it first. Can I use light coconut milk instead of coconut cream? Yes, you can use light coconut milk instead of coconut cream, but the texture may not be as creamy.
Recipe 2: Cashew Creamed Corn
Ingredients:
- 1 can of corn kernels (drained)
- 1/2 cup of raw cashews (soaked overnight)
- 1/2 cup of water
- 1 tablespoon of nutritional yeast
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
- Drain and rinse the soaked cashews and add them to a blender with the water, nutritional yeast, salt, and black pepper.
- Blend on high until smooth and creamy.
- Heat a pan over medium heat and add the corn kernels.
- Pour the cashew cream over the corn and stir to combine.
- Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally.
- Remove from heat and let cool for a few minutes before serving.
Nutritional Information:
- Serving Size: 1/2 cup
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6g
Cooking Time:
15 minutes (plus overnight soaking time for cashews)
Equipment:
- Blender
- Large pan or skillet
- Spatula
Serving Suggestions:
This cashew creamed corn is a great vegan side dish for any meal. It pairs well with roasted vegetables or a hearty grain salad.
Variations:
If you want to add some extra flavor to this dish, try adding some chopped garlic or shallots to the pan before adding the corn. You could also add some diced jalapeno or red pepper flakes for some extra heat.
Substitutions:
If you don’t have cashews on hand, you could use almonds or macadamia nuts instead. You could also use vegetable broth instead of water for some extra flavor.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Tips:
Be sure to soak the cashews overnight to ensure that they blend smoothly.
Frequently Asked Questions:
Can I use roasted cashews instead of raw? Yes, you can use roasted cashews instead of raw, but the flavor may be slightly different. Can I use a food processor instead of a blender? Yes, you can use a food processor instead of a blender, but the texture may not be as smooth.
Conclusion
There you have it – two delicious recipes for substitute for cream corn that are sure to satisfy your cravings. Whether you opt for the creamy coconut version or the nutty cashew version, these substitutes are a great way to add some extra flavor to your favorite dishes. Remember to experiment with different variations and substitutions to find the combination that works best for you. And don’t be afraid to get creative – the possibilities are endless! So what are you waiting for? Give one of these recipes a try and let us know what you think. We’re sure you won’t be disappointed!