Cream-Style Corn
Prep time:
5 mins
Cook time:
15 mins
Total time:
20 mins
Yield: 8 cups
Description
*To yield 8 cups of corn for this recipe, you’ll need about 10 ears of corn, kernels cut from the cob or 3 pounds of frozen corn, defrosted and drained.The recipe yields a generous 8 cups, enough for 2 Jumpstarter recipes serving 4-6). It easily halves if you’d prefer to make this as a side dish instead of a base recipe.And finally, if you choose to serve this cream-style corn as a side dish instead of turning it into soup or pasta, stir in the scallion greens, along with 1/2 cup chopped fresh basil, parsley, or cilantro.
Ingredients
- 3 tablespoons olive oil or plant-based butter
- 2 bunches scallions, white and light greens thinly sliced, dark greens saved for bonus recipes
- 1 large jarred roasted red pepper, about 1 cup, cut into small dice
- 6 tablespoons each: flour and nutritional yeast
- 2 cans (13.5 oz each) full-fat coconut milk
- 8 cups fresh or frozen corn kernels*
- Salt and ground black pepper
Instructions
- Heat oil in a large pot over medium-high heat. Add scallions and roasted red peppers; sauté until tender, a couple of minutes. Stir in flour and cook until evenly distributed. Whisk in coconut milk, followed by nutritional yeast and corn; bring to a simmer. Continue to simmer to thicken and blend flavors and, if using fresh corn, until the kernels turn from a raw to cooked look, a couple of minutes. If serving as a side dish, see note above, or continue with one of the Jumpstart Recipes. (Can be covered and refrigerated up to a week or frozen for several months.)