This is a Thanksgiving favorite. My grandmother is no longer able to make it, so my brother has taken over that position for our annual feast. This is the first recipe I planned for the Heirloom recipes & I am excited to share it with you. I hope you enjoy it.
8-10 cups fresh corn kernels (about 24 ears)
1 lb Earth Balance, Melt, Coconut Oil ~ your choice of “butter”
1 quart “cream”*
1 tablespoon sugar
Place corn in roasting pan in 275*F oven with “butter”, “cream” & sugar; mix & cook 1 hour. Cool. Bag & freeze.
When re-heating, add more “Cream” as needed.
Season with salt and pepper as needed.
This will serve a good amount of family/friends.
*Culinary One has suggestions for “cream” – puree cannelloni beans or silken tofu. I’ve not used either, so I cannot comment on how they will work. Cashew, almond & coconut milks will have a slight sweet taste. I suggest if using one of the three to reduce or eliminate the sugar.
For the “cream” I used:
1/2 block Follow Your Heart Provolone, shredded or chopped finely
1/4 cup bone broth or bouillon (I used chicken; for vegetarian/vegan – use vegetable bouillon)
3/4 cup water
Over medium high heat, combine the above ingredients & whisk until the cheese is fully melted & all is incorporated. Continue with recipe as above.
A smaller serving (@ 4 person):
3 cups fresh corn kernels
1/2 cup Earth Balance or other butter substitute
1 cup “cream”
3/4 teaspoon sugar
Proceed as above in a small roasting pan.
A note on posting:
Last week I was not able to get a post completed due to a family emergency. My apologies for anyone looking for it.