Homemade creamed corn, particularly if it's made with fresh corn, is so undeniably tasty! Ever so much better than that canned crap that I was forced to eat as a child. Plus, I'm not sure there's any vegan varieties available on the market, so if you want creamed corn, you've got to make it yourself.
This recipe was adapted from one in How to Cook Everything Vegetarian by Mark Bittman.
Makes: 4 servings
Time: 20 minutes
- 6 ears fresh corn (or 3 cups frozen corn kernels ... if you must)
- 3 tablespoons vegan margarine or butter spread
- 1 14-ounce can coconut milk (just under 2 cups)
- Salt and freshly ground pepper
- Cayenne to taste (optional)
- Sugar if necessary
- 1 tablespoon cornstarch
- Parsley leaves to garnish (optional)
- Shuck the corn and cut the kernals from it. Put margarine in large skillet or broad saucepan over medium heat. When it melts and begins to foam, add the corn and cook, stirring, for a minute or two. Add 1 1/2 cups of the coconut milk and bring to a gentle simmer; add good pinch of salt, some pepper, and a pinch of cayenne if you like. Simmer for about 10 minutes, or until the corn is tender.
- Taste and add a little sugar if you like. Continue to cook until the mixture is thick, another few minutes, adding a little more coconut milk if necessary. If you'd like it thicker, combine with a tablespoon of cold water and stir it into the corn the mixture will thicken almost immediately. Taste and adjust seasoning, garnish, and serve.
Yum! Though I skipped a step and forgot to add the cornstarch to water before I added it to the dish (that's what I get for talking on the phone while cooking), this dish came out incredible. Sweet with just right amount of zip from the cayenne pepper.
What did I do with it?
As a side not, I am officially La Vegan Loca - emphasis on loca - for baking yesterday afternoon in over 100 degree weather. But, it was the only part of the day I could get uninterrupted time in the kitchen. If all goes well, I'll be doing it again today as I work on another recipe.
But honestly, I'm loving every brow-wiping minute of it.