Got a few ears of corn left from your barbeque? Probably not. But if you do, try this quick and easy recipe. You can substitute frozen corn, too! Either way, it’s ready in just a few minutes. The recipe makes 6 – 8 servings.
For cooked corn on the cob, remove the kernels and set aside.
For frozen corn, use a 1 lb. bag. You can use white, yellow, mixed or fire roasted frozen.
INGREDIENTS
2 tbls. vegan butter
2 tsp maple syrup
2-3 ears of corn or 1 lb. bag frozen corn
2 tbsp. vegan cream cheese
1/8 tsp. salt (optional, not needed if using salted butter)
¼ tsp. pepper
¼ tsp. chili powder and/or smoked paprika
INSTRUCTIONS
Preheat skillet over medium high heat. Add butter and honey. Stir until blended well.
Toss in the corn. Cook for about 5 minutes (enough to heat the corn or cook the frozen corn).
Stir in cream cheese and spices and mix until cream cheese melts.
Serve warm.
As an alternative, use garlic or cilantro instead of chili powder.
Serve with nachos, crackers or other dippers.
livingbewitchingly.com 