December 24, 2009

Cream Corn

Cream Corn
2 10 ounce packages frozen corn kernels, thawed
1 cup vegan heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons vegan butter
1 cup high fat plant milk
2 tablespoons all-purpose flour
1/4 cup vegan Parmesan cheese

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese. Serve hot.

Bourbon Creamed Corn
1/4 cup vegan butter
1 cup chopped shallots
3 garlic cloves, minced
1 large red bell pepper, chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup vegan heavy cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

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