Vegan Creamed Corn
Recipe: #11310
November 23, 2013
"This is by Isa Chandra Moskowitz - author of Veganomicon cookbook. I make this often I love this corn recipe! This is best using fresh corn but you could use frozen, if using frozen allow five more minutes cooking time when you saute the corn, sauteeing the corn really brings added depth to the flavor! Amounts may be doubled"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (232 g)
- Calories 731.5
- Total Fat - 64.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 0 mg
- Sodium - 396.1 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 4.6 g
- Sugars - 0 g
- Protein - 5.4 g
- Calcium - 6.9 mg
- Iron - 1.2 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix 1/3 cup of almond milk with the cornstarch; set aside.
Step 2
Preheat a 4-quart heavy-bottomed pan over medium heat. Add in oil. Saute the corn in the oil for about 5 minutes or until tender with flecks of brown showing. Sprinkle with salt.
Step 3
Add the remaining 1/2 cup almond milk (not the one with the cornstarch) blend with an immersion blender until about two-thirds of the corn is pureed and there are still some whole or half pieces left ** if you do not have an immersion blender then transfer the mixture to a blender then pulse to desired consistancy, then transfer back to the pot.
Step 4
Add in the cornstarch/almond milk mix and stir constantly until thickened (about 5-7 minutes).
Step 5
Serve immediately.
Tips
No special items needed.
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