
Corn Cream
20m
This creamy corn purée is perfect to fill up omelets and pastries. It's also great as a side for grilled vegetables. The best part? It's vegan!
Trim, peel, and thinly slice 1 onion
Remove the husks and silk from 2 ears of corn. Cut the kernels from the cob
Add 2 tbsp of vegetable oil to a skillet over medium heat
Add the onion and cook until translucent, stirring occasionally
Add the corn kernels and stir to combine
Add 1 cup of vegetable stock. Reduce the heat to low and let it simmer until the stock evaporates
Add ½ cup of vegan cooking cream and stir to combine
Add salt to taste. Stir and let it boil for 30s. Remove from the heat
Blend on high speed until smooth. The corn cream is ready
Enjoy!
Yield 2 portions
Corn Cob
2 earsVegetable Stock
1 cupVegan Cooking Cream
½ cupOnion
1Vegetable Oil
2 tbspSalt
to taste
Equipment
Blender