After staring blankly into the freezer for a few seconds and trying to decide on a side dish for dinner, I spotted two freezer bags of sweet corn. Back in the late summer, I bought several ears of local corn because I knew I’d miss it in the winter. I was right.
Now, the measurements below depend on a few factors: the sweetness of the corn and Scoville units. The corn I had was a mix of sweet and not-so-sweet. So I used 3 tablespoons of cane sugar. If you have super sweet corn, you may want to reduce the amount of sugar you add. And since I used low heat peppers, I added hot pepper flakes. However, if you use jalapenos, chipotles, or habaneros, I suggest you leave out the flakes. I only used the flakes to improvise since I didn’t have the hotter peppers on hand.
Creamed Corn with Roasted Peppers
This recipe makes plenty! I like to cook large amounts so I can bring leftovers for my work week lunches. It beats opening a can of soup. (How drab!) Note that you can add a couple of tablespoons of vegan cream cheese to this recipe if you like.
- 2 Tbsp. Earth Balance
- 2 Tbsp. all-purpose flour
- 2 Anaheim peppers
- 1 Red or orange bell pepper
- 5 ½ c. corn
- ½ c. unsweetened soy milk
- 1 tsp. kosher salt
- 3 Tbsp. cane sugar
- 1 tsp. hot pepper flakes
- Black pepper
- Preheat oven to 400. Lightly oil a baking sheet.
- Cut peppers in half and remove the seeds. Place the halves sliced side down on the prepared baking sheet and roast for about 30 minutes.
- Keep an eye on them; the skins should bubble, and at that time, turn them over to roast the other side for a few more minutes.
- Make sure they have a nice brown hue around the areas where they’ve bubbled. This will indicate that they’re done.
- Remove peppers from the baking sheet, and place in a bowl. Tightly fit plastic wrap over the bowl and let them steam for a few minutes.
- Next, in a food processor, process 3 cups of the corn, reserving the rest.
- In a large pot, with the Earth Balance and flour, make a roux. Add the processed corn and the whole kernel corn to the pot and stir.
- Then add the soy milk, salt, sugar, black pepper, and hot pepper flakes. Continue stirring.
- Remove the skins from the roasted peppers and dice. Add them to the pot. Cook on medium heat for about 20 minutes. Serve.
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