this creamy corn sauce is the perfect way to use up that gorgeous late summer/early fall corn. only 6 ingredients, it is so easy to make you will love it.
the inspiration
I love making delicious sauces and I knew it was time to make a creamy corn sauce. I have seen quite a few people make them online. Also, when I make my Sweet Corn Pizza there is a delicious corn sauce on there. So, I knew it was time to make one.
Protein is very important so I always enjoying being able to sneak it in where I can. Using tofu in this recipe helps to amp up the nutrients, protein, and add creaminess to the sauce.
This is a great sauce to have on hand for quick dinners. Boil up your pasta of choice and you are done! Top with a little vegan parmesan, to really enhance the flavors.
the ingredients
- Corn: because we are in peak corn season right now I definitely wanted to use fresh corn. You can of course sub it out for canned or frozen. You can also either use sweet white corn or yellow corn. Both will work well here.
- Tofu: you have a few choices here. I used super firm tofu as I really wanted to amp the protein up. However, you can use firm or extra firm as well. Personally, I stay away from silken tofu in sauces as I do not like the consistency.
- Non-Dairy Milk: any unsweetened and unflavored non-dairy milk you like is fine here. I would just advise not using canned coconut milk.
- Onion: to enhance the overall flavor of the sauce.
- Garlic: to enhance the overall flavor of the sauce.
- Salt: to add saltiness and round out the flavor of the sauce.
how to prepare the creamy corn sauce
This recipe truly couldn’t be any easier to make! If you are using fresh corn first start by cutting the kernels off of the cob. Just hold the corn straight up and cut down with a knife. It will make all the kernels fall off.
Then, in a large pan add the corn kernels, tofu, onion, garlic, and non-dairy milk. You can also add in a little water. My corn was already cooked so I let this mixture cook on the stove over medium heat for 15 minutes. If your corn is uncooked you may need to do about 20 minutes.
Once everything is soft and most of the liquid is boiled out you will just need to blend! It really is that simple.
blending the creamy corn sauce
When it comes time to blend be sure to let everything cool for a few minutes beforehand, especially if using a glass blender. Then, you will just transfer everything into your blender.
Blend for 1 to 2 minutes until smooth. If the consistency of the sauce is too thick you can always add in 1 to 2 tablespoons of water and then blend again.
Once the sauce has reached the consistency you like, taste it, and add in any seasonings to preference. I add in some salt and if you feel like you want it to be sweeter you can do a little agave or maple syrup.
Corn Season
Do you know when corn season is? July to September!
what else can I add to this creamy corn sauce?
While I do like the sauce how it is, of course, there are always was you can change the recipe up.
- Make it spicy! You can add in some jalapeño in the beginning cooking process. You can also add in red pepper flakes or some Thai red curry paste during blending.
- Make it beany! I originally was going to add in white beans in the sauce. I opted against it in the long run not for any strong reason. But you can definitely add in some beans for extra fiber and nutrient. Also, if you have a tofu allergy you can also use white beans as a sub.
- Make it veggie-filled! Add in some more veggies if you want: peeled zucchini, bell pepper, or cauliflower would be great additions.
- Make it cheesy! Add in some vegan cheese during the blending process to make the sauce extra luscious and thick. I would suggest either vegan mozzarella or vegan pepper jack.
- Make it zesty! Add in a squeeze of lemon juice or lime juice to bright up the flavor a bit.
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why you’ll love this creamy corn sauce
I think this sauce is such a great way to use fresh corn. It is lightly sweet and so creamy. Since it is vegan and dairy-free it always amazes me how creamy a sauce can be without the use of things like heavy cream or butter.
When topped with a few pieces of fresh corn it looks so beautiful. You can garnish it further with fresh basil or just a sprinkle of vegan parmesan cheese will do. Just grab a fork and dig in!
creamy corn sauce faq
It is fairly allergy friendly! It has no nuts or gluten. You can swap the tofu for a white bean.
Up to 5 days in the fridge. You can also freeze it.
If you are putting it over pasta I like to cook the pasta to al dente. Then, I leave about 2 tablespoons of pasta water in the pot when straining. Finally, you can just simple pour as much sauce over it as you like. Mix it up until the pasta is coated. Otherwise, if you are using for something else like a pizza or on top of something you can reheat it in a pot on the stove or in the microwave.
No! While it is peak corn season I wanted to use some fresh corn on the cob. However, you do not need to do that. You can use frozen or canned if that is easier.
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Creamy Corn Sauce
Equipment
Ingredients
- 2 ears of sweet corn on the cob with corn cut off *see note
- ½ block (7 ounces) super firm tofu cubed
- 2 cloves garlic roughly chopped
- ¼ Vidalia onion roughly chopped
- 1 cup non-dairy milk unsweetened and unflavored
- Salt to taste
- Agave or maple syrup optional to taste
Instructions
- Take the clean ears of corn and rotate them vertically. Use a sharp knife to cut down the sides to remove the kernels. You can also use frozen or canned corn as well. The weight of the corn kernels in the recipe is the weight after they have been cut off the cob. Prior to that my cobs weighed about 500 grams after being shucked.
- In a large saute pan add the corn kernels, tofu, onion, garlic, and non-dairy milk.
- Cook for 15 to 20 minutes over medium low heat until most of the non-dairy milk is cooked down and absorbed.
- Carefully, transfer into a high speed blender. If using a glass blender be sure to let the ingredients cool.
- Blend on high for 1 to 2 minutes until the sauce is creamy, smooth, and thick. Taste and add salt to your preference and if desired agave or maple syrup.
- When the sauce tastes good to you, you can enjoy right away or store in a container until you are ready to eat.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card
- Recipe will make 16.5 ounces/465g of the sauce.
- You will need 7 ounces/200g of the corn. If you are using frozen or canned that is fine. It is a little less than a cup or you can just use a cup of corn if that is easier.
Nutrition
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Hey, I’m Francesca!
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