As a kid, I loved creamed corn. Unfortunately, I didn't know (and probably wouldn't have cared) that the stuff from the can is just corn, water, sugar and cornstarch. With emphasis on the sugar!
I've healthified it here so it can be a much more virtuous side-dish, or as I will show you soon, an ingredient in another recipe. I know, I know, I'm so mysterious...
Creamed Corn (Vegan + Sugar-Free)
4 cups fresh or frozen corn kernals
2.5-3 cups plain, unsweetened, non-dairy milk
2 tbls erythritol (or xylitol, stevia, coconut sugar, etc)
2 tbls corn or arrowroot starch
1/2 tsp kosher salt
Pinch fresh grated nutmeg
Bring 2 cups milk, sweetener, salt and nutmeg to a boil over medium heat. Add corn and turn heat down to medium low, keeping a low boil going. Mix 1/2 cup reserved cold milk with starch and slowly pour into hot mixture. Continue cooking until mixture begins to thicken. Turn off heat and serve. Corn with continue to thicken, so whisk in additional milk, as needed.
This recipe was shared with Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Wellness Weekend.