Description
Sweet corn and plant-based cream sauce come together in this delightful Vegan Spicy Southern Hot Corn recipe for an irresistible and flavorful appetizer.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 red bell pepper, small dice
- 1 to 2 jalapeño peppers, seeded, fine dice *
- 1 Tablespoon water
- 1 teaspoon minced garlic
Sauce Ingredients:
- ½ cup [raw] cashews
- ½ cup unsweetened plain plant milk
- 1 Tablespoon + 1 teaspoon distilled white vinegar
- 1 teaspoon ume plum vinegar *
- ¼ cup low-sodium vegetable broth *
- ½ teaspoon hot sauce * (+/-) (optional)
- ¼ cup nutritional yeast
Sauce Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika (+/-) *
- ½ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 3 cups corn (canned, frozen, fresh)
- 1 teaspoon cornmeal
Optional Ingredients:
- ¼ cup chopped pickled jalapeno peppers (+/-) *
Instructions
- Place the cashews into a small bowl, cover with boiling water, soak for 15 minutes. Then drain (discard water) and set aside.
- In a large skillet, add the diced onions, red bell pepper, and jalapeno peppers; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of water to enhance the tenderness.
- Next add the minced garlic, sauté, stirring constantly for one minute. Remove the skillet from the stove, set aside until ready.
- Then add all the remaining Sauce Ingredients (including the soaked cashews) and the Sauce Spice/Herb Ingredientsinto a high-speed blender, blend on high until smooth and emulsified, approximately 1 to 2 minutes.
- Place the skillet back onto the stove, add the sauce, cornmeal, chopped pickled jalapeno peppers, and corn. Simmer on low for 5 to 7 minutes until thick and creamy. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 5 to 6 (makes 5 cups)