Creamy Spicy Corn
This Creamy Spicy Corn Dish makes a great side addition to any meal. Made on the stove-top, this creamy dish has lots of spice. Dairy-free and oil-free with lots of good for you veggies in addition to the corn. The creamy sauce is made from cashews and plant milk. This recipe takes ordinary corn to another level.
Equipment
- 1 high speed blender or Vitamix
Ingredients
Base Ingredients
- 1 onion, finely diced
- 1 red bell pepper, small dice
- 2 jalepeno peppers, finely diced
- 1 tbsp water
- 1 tea garlic, minced
Sauce Ingredients
- 1/2 c raw cashews, presoaked
- 1/2 c plant milk, unsweetened
- 1-1/2 tbsp distilled white vinegar
- 1/4 c vegetable broth, low sodium
- 1/2 tea hot sauce, optional
- 1/4 c nutritional yeast
- 1 tea garlic powder
- 1 tea onion powder
- 1/4 tea paprika
- salt to taste, optional
Other ingredients
- 3 c corn, frozen or canned
- 1 tea cornmeal
- 1/4 c pickled jalapeno peppers, chopped, optional
Instructions
- Place the cashews in a bowl, cover with bowling water and allow to soak for at least 15 minutes.
- In a sauté pan, add a tablespoon of water along with the onion, red bell pepper, and fresh jalapeños. Sauté of medium heat until they begin to soften. Next, add the garlic and cook for an additional minute while stirring constantly. Remove from heat and set aside.
- Add the sauce ingredients to a high-speed blender and blend on high until a smooth creamy sauce is formed. Approximately 1-2 minutes.
- Place the skillet back onto the stove, add the sauce, cornmeal, chopped, pickled jalapeños and the corn. Simmer on low for 5-7 minutes until it is thick and creamy.
- Enjoy!