clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of Tex-Mex Creamed Corn

Tex-Mex Creamed Corn

  • 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


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.


  • 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
  • 116 oz. package frozen corn


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


  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.


*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.