Veganize This: Creamed Corn

Written by Heidi Kristoffer

One of my favorite things to do when I travel is to scope out the local vegan cuisine. I was recently in Atlanta, leading workshops at the Southeast Yoga conference, and this city did not disappoint. I found a true gem in a place called Tassili’s Raw Reality. All of Tassili’s dishes were out of this world, bursting with unique and delicious flavors — raw, vegan soul food like I have never experienced.

One of the dishes (and there were many) that really caught my attention was a coconut creamed corn, so here's my best guess at what might have been in it. Regardless of what she actually uses, this version is pretty darn delicious!


  • 6 ears sweet corn
  • 1 2/3 cup raw coconut milk (if you don’t need it to be raw, it can be canned)
  • ¼ cup red bell pepper, chopped
  • 1 bunch scallions, chopped (whiter parts only)
  • 1 jalapeno pepper, diced
  • ½ cup fresh chopped basil
  • 1 tablespoon, fresh grated ginger
  • ½ lemon or lime
  • salt and pepper to taste


Whisk coconut milk, ginger, citrus of choice, salt and pepper in a large bowl until well mixed. Then, add the rest of the ingredients.

Cover and refrigerate overnight (or at least three hours) before serving. Enjoy!

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE web class with nutrition expert Kelly LeVeque.

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