Creamed Corn with Roasted Peppers Recipe

Ingredients

 2 Tbsp. Earth Balance
 2 Tbsp. all-purpose flour
 2 Anaheim peppers
 1 Red or orange bell pepper
 5 ½ cups corn
 ½ cup unsweetened soy milk
 1 tsp. kosher salt
 3 Tbsp. cane sugar
 1 tsp. hot pepper flakes
 Black pepper

Directions

1

Preheat oven to 400. Lightly oil a baking sheet.

2

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.

3

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.

4

Next, in a food processor, process 3 cups of the corn, reserving the rest.

5

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.

6

Then add the soy milk, salt, sugar, black pepper, and hot pepper flakes. Continue stirring.

7

Remove the skins from the roasted peppers and dice. Add them to the pot. Cook on medium heat for about 20 minutes. Serve.

Ingredients

 2 Tbsp. Earth Balance
 2 Tbsp. all-purpose flour
 2 Anaheim peppers
 1 Red or orange bell pepper
 5 ½ cups corn
 ½ cup unsweetened soy milk
 1 tsp. kosher salt
 3 Tbsp. cane sugar
 1 tsp. hot pepper flakes
 Black pepper

Directions

1

Preheat oven to 400. Lightly oil a baking sheet.

2

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.

3

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.

4

Next, in a food processor, process 3 cups of the corn, reserving the rest.

5

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.

6

Then add the soy milk, salt, sugar, black pepper, and hot pepper flakes. Continue stirring.

7

Remove the skins from the roasted peppers and dice. Add them to the pot. Cook on medium heat for about 20 minutes. Serve.

Creamed Corn with Roasted Peppers Recipe

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