Creamy, sweet, and crunchy, creamed corn is a classic dish, typically loaded with butter and cream. This recipe takes a dairy-free approach, using creamy cashews and an old-school southern technique of scraping the corncob for its creamy, starchy pulp to thicken the mixture perfectly.

Yields: 4-6 servings

INGREDIENTS:

8 ears corn
1/8 cup cashews, soaked for 1 hour
2-3 Tbsp filtered water
2 Tbsp olive oil
2 tsp unscented coconut butter or additional olive oil
1/4 cup finely chopped shallot
1/2 tsp fresh thyme leaves
sea salt and freshly ground black pepper to taste

PROCEDURE:

Cut the kernels from the cob. Don't cut too closely to the cob. Set kernels aside.
Using a paring knife, scrape down the cob and collect the pulp in a bowl. Collect as much of the pulp and juice as possible.
Place corn pulp in a blender with cashews, water, 2 Tbsp olive oil, and
a pinch of salt and pepper and blend until very smooth.
In a medium saucepan over medium heat, place 2 tsp coconut butter or olive oil, corn kernels, shallots and thyme. Cook, stirring occasionally, until corn is tender and shallots are fragrant and softening, about 5 minutes. Add corn pulp blend and continue to cook, stirring occasionally, for about 3 minutes, until the mixture has thickened a bit.

SERVICE

Serve warm.

LEFTOVER STORAGE

Store leftovers in a sealed container for up to 3 days.