Vegan Sweet Creamed Corn

Hi! I'm still here. I've taken a long break from posting because, well, life has been happening. A lot of good but also a lot of scary change. I am finally ready and able to get back to posting; I've missed this creative outlet. I will be sharing the full story in the future but for now I will just say it has been a stressful couple of months. I am completely the type of person that will stress eat. So I've been trying to make comfort food that is still healthy, but also easy to throw together. Not only does this dish have corn, which I have admitted my relentless love for, but it is also inspired by a dish my husband's Mema makes. Nothing is more comforting than Mema's food. This side dish was enough for two adults and a toddler so double for a larger family. It is very adaptable and comes together in about 15 minutes. It is the perfect end of summer dish. Enjoy!

Vegan Sweet Creamed Corn

Gluten Free, Vegan
Serves 2-3

10 oz bag of frozen corn
1/2 cup almond milk, or dairy free milk of choice
1 tbl coconut oil
1 tbl maple syrup
2 tsp coconut flour
1/4 tsp medium ground black pepper, or to taste
1/8 tsp sea salt, or to taste

1. Whisk together all of the ingredients, except the corn, in a pot over medium heat.
2. Once there are no more clumps of coconut flour, add the frozen corn and cook for 8-10 minutes.
3. Stir occasionally until the mixture has thickened.
4. Let it cool for a few minutes and then transfer to a small food processor and pulse a few times until the corn is broken up but still chunky. Serve immediately or store in a sealed container in the fridge.

Notes and Substitutions

• This recipe is easily doubled for a larger family.
• Feel free to use a different sweeter, if you use coconut sugar or another granulated sweeter just make sure it dissolves before adding the corn.
• Coconut flour varies by brand. I use Trader Joe's brand. If you aren't strictly gluten free then you can use about a tablespoon of regular flour.
• If you are not strictly vegan then butter and/or whole milk would make delicious replacements for the almond milk and coconut oil.

What is your favorite comfort dish?