After staring blankly in 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
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.