Nondairy Creamed Corn

The creaminess in creamed corn is usually achieved by using butter and dairy cream. But this recipe uses coconut oil and coconut milk. And it tastes delicious! Give it a try!

Ingredients:

• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 (15oz) can coconut milk
• 3 tablespoons gluten-free brown rice flour
• 2 (15oz) canned corn kernels or 4 ears* of organic corn kernels
• 2 tablespoons nutritional yeast
• 1 tablespoon apple cider vinegar, unfiltered
• 1 tablespoon lemon juice
• 1/2 teaspoon Himalayan salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 4 scallions, white and light green parts only, minced
• 4 basil leaves, chiffonade (cut into thin strips) to garnish (optional)

Directions:

1. On medium-low heat, melt the oil in a large pan.
2. Add the garlic. Stir frequently for 1 minutes or until aromatic. Don’t overcook.
3. Add the coconut milk and flour. Simmer and stir constantly for 5 minutes or until free of lumps.
4. Add the corn and simmer for 8 minutes or until tender.
5. Remove from heat, mix in the scallions, vinegar, lemon juice, salt, pepper, and nutritional yeast.
6. Transfer to a serving bowl, garnish with basil if using and serve hot.

Yield:
Makes about 4 servings

*A cob is the central core of an ear of corn. A good way to remove corn kernels from a cob is to remove the husk but leave the stem, cut the tip off the cob to create a flat end, and rest the flat end on a large tray and hold the stem so that the cob is vertical. Then using a chef’s knife, carefully slice down one side of the cob to remove some of the kernels, then rotate the cob and repeat until all the kernels have collected on the tray. 2 ears of corn measuring 7 inches will give you 1.5 cups of kernels, which is roughly equal to 1 (15oz) can.