Spicy Almond Creamed Corn

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This year, the peak of the corn harvest has passed.  Still, just before frost, there are still fresh ears available that are a little tougher, but retain some of the sweetness.  This recipe is ideal with peak harvest corn, but is also a good way to use any fresh corn. The level of spiciness may be adjusted by the amount of jalapeno used, even to the point of removing it entirely.

Serves 6

2 teaspoons extra virgin olive oil

1 teaspoon fresh jalapeno chile, seeded and minced

2 1/2 cups sweet corn, cut off the cob

1/2 cup sweet onions, finely diced

1 teaspoon sea salt

1 cup water

1 teaspoon Dijon mustard

1 1/2 cups plain soy milk

1/2 cup almond flour

1/4 teaspoon white pepper, freshly ground

Heat oil in a saute pan on medium heat, then add jalapeno, cook for 10 seconds and add corn and onions.  Cook, stirring often, for 3 minutes until corn starts to lightly bown around the edges. Stir in salt, water, Dijon, soy milk, almond flour and white pepper.  Cook until liquid becomes creamy.  Serve hot as a side dish.

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