Cooking this dish made me feel like I was in a southern kitchen, not New York City! Although traditionally a side dish, I think a hearty portion can be the center of a vegan meal. Add some corn bread, collard greens, and a couple extra slices of vegan bacon, and you've got yourself a southern repast.Cut kernels from fresh corn cobs to equal 3 cups - about 5 to 6 cobs, depending how big they are; set the kernels aside.
Using the dull side of a knife, scrape down the corn cobs to remove the remaining pulp and the "milk" in the cob - who knew that corn had milk! Reserve the corn pulp in a separate bowl.
Place 1 and 1/2 cups of the corn kernels in a blender or food processor, along with 2 cups plain soy milk (such as Silk), 1 tablespoon cornstarch, 1 teaspoon raw sugar, 1/4 tsp. salt, and 1/4 tsp. black pepper; process until smooth.
Heat a large skillet coated with cooking spray over medium heat. Add 4 slices of vegan bacon (such as Light Life) and cook until crisp - about 3 to 4 minutes per side. Remove from the pan and crumble.
Re-coat the skillet with cooking spray and add 1 cup chopped leek; cook for 2 minutes, stirring constantly.
Add the pureed soy milk mixture, the remaining 1 and 1/2 cups whole corn kernels, and the corn pulp; bring to a boil, then reduce heat and simmer until slightly thick. The original recipe said 3 minutes, but I gave mine double that!
Sprinkle with the crumbled 'bacon', and stir in the 'bacon' just before serving. 2/3 a cup of the corn is 160 calories.
Cost:
fresh corn $2.40
plain soy milk $2.49
leek $2.21
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