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.
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.