We can’t stop, won’t stop with this deliciousness over here! Creamed corn just got a whole lot more exciting AND healthier.  Rich, creamy, and bursting with Southwestern flavors, this Tex-Mex Creamed Corn is super easy to make and packed with hearty, healthy ingredients. Sweet corn, bell peppers, onions paired with creamy plant milk and yogurt all simmered together with warming aromatic spices for a feel good dish that can whipped up in 20 minutes.  YAY! Plus, the whole family will thank you for it. We hope you love this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based recipe, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our amazing Tex-Mex Creamed Corn. We totally flipped out over this fast and easy dish.  We all fell in love with the first bite.  It is soooo frickin’ good and filled with wholesome and nourishing ingredients.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Tex-Mex Veggie Bowl

We typically have creamed corn for holidays, but when we put this Tex-Mex Creamed Corn version together, we knew it must be eaten wayyyy more often than on holidays, like WAY more often.

We thought about what would be an easy and fast way to enjoy this tasty dish on regular basis, and of course it’s a perfect addition to any Tex-Mex meal, but another delicious way to enjoy this dish is in a tasty veggie bowl. So that is exactly what we did 🙂

We created this Southwestern Dream Bowl that perfectly complimented this recipe and comes together in a flash:

• Tex-Mex Creamed Corn (Yay!)
• Tomato wedges
• Avocado chunks
• Black Beans (We used our Spicy Black Beans recipe)
• Jalapenos (Pickled Jalapenos are fantastic too)
• WFPB Tortillas (We used baked Siete Almond Flour Tortillas)
• Lime wedges
• Additional Add-in Ideas (not shown): sliced green or red onions, dollop of WFPB sour cream, cilantro lime rice or Spanish rice, roasted potatoes or sweet potatoes, WFPB cheese, roasted peppers, WFPB taco crumbles, the delicious possibilities are endless!

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe can be made in about 20 minutes which really helps speed things up in the kitchen.

Even Dad went nutso over it even though he isn’t a huge fan of creamed corn.  He absolutely loved it!

The beautiful Southwestern spices are a perfect complement to the creamy corn.  We round it out by adding red and green bell peppers, and a red onion.  The chipotle powder packs just enough heat to make it flavorful, but not too hot, while the chili powder and smoke paprika kick up it all the way to flavor town and back.

We absolutely LOVE it.  Give it a try!  It is totally awesome!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

If you try it, we would love to know if you enjoy it as much as we do! Leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, nonstick deep skillet, or similar large stock pot with a lid

Tex-Mex Creamed Corn

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 4 Minutes
• Cook Time: 16 Minutes
• Total Time: 20 Minutes
• Yield: 4 Servings 1x
• Category: Side
• Cuisine: Tex-Mex, Southwestern

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Description

We can’t stop, won’t stop with this deliciousness over here! Creamed corn just got a whole lot more exciting AND healthier.  Rich, creamy, and bursting with Southwestern flavors, this Tex-Mex Creamed Corn is super easy to make and packed with hearty, healthy ingredients. Sweet corn, bell peppers, onions paired with creamy plant milk and yogurt all simmered together with warming aromatic spices for a feel good dish that can whipped up in 20 minutes.  YAY! Plus, the whole family will thank you for it. We hope you love this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based recipe, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• 2/3 cup red onion, fine diced
• 1 red bell pepper, very fine dice
• 1 green bell pepper, very fine dice
• 1 Tablespoon garlic, finely minced
• 1 Tablespoon + 2 teaspoons flour (thickener of choice, we used GF flour) *
• ½ cup water
• 1 cup unsweetened plain plant milk
• ½ cup unsweetened plain plant yogurt
• 1 teaspoon organic maple syrup
• 1 – 16 oz. package frozen corn

Seasonings/Spices:

• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ¼ to ½ teaspoon chipotle powder *
• 1 ¼ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper

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Instructions

1. Measure out the spices into a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced red onions, bell peppers and corn (reserving 1/3 cup); sauté over medium-high heat with the lid on the pot/skillet until the onions and peppers begin to soften, approximately 5 to 7 minutes. Check periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Remove the lid and add the minced garlic and sauté for 30 seconds (lid off), then sprinkle the flour over the onions, peppers, and garlic, and sauté for one minute. Next add the dry spices (smoked paprika, chili powder, chipotle powder*, black pepper, and sea salt), sauté to release their fragrance, about 30 seconds to one minute.
4. Add the plant milk, water, and maple syrup, bring to boil, stirring constantly until the mixture thickens, then immediately lower to a simmer, then add the plant yogurt and simmer on low for 3 minutes.
5. In the meantime, take the reserved 1/3 cup of corn and smash it with a wooden spoon in a small bowl, or place it in a mini-chop, just to break it up (retain the cream that comes from the smashed corn), then add to the pot/skillet. Simmer on low for 7 to 10 minutes until the flavors marry.
6. Serve immediately with freshly chopped cilantro or parsley, if desired.

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Notes

*Flour:  We use Bob’s Red Mill Gluten Free 1:1 flour.  You can use your favorite Whole Food Plant Based thickener of choice.

*Chipotle Powder:  We really enjoy heat and flavor that comes from chipotle pepper/powder, if you enjoy less heat or have small children, start with 1/8 teaspoon chipotle powder.  You can always crank up the heat near the end, if desire.

*Makes:  4 servings

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Storage:  Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.