Vegan Mixed Cream Corn

This is marvelous when made with corn cut off the cob, but only a little of the corn flavor is lost when this dish is made with frozen.  

  • 6-8 ears white or yellow fresh corn, or 3 cups frozen
  •     1 tablespoon canola oil 
  •     1 cup onion, diced
  •     ½ cup red bell pepper, diced
  •     1-2 cloves garlic, minced
  •     ½ cup fresh parsley, chopped
  •     1 cup dry white wine or water
  •     ½ teaspoon Deb’s Seasoning (page 269) 
  •     Splash or two Tabasco® sauce
  •     1 large tomato, diced
  •     ½ teaspoon salt
  •     Freshly ground pepper, to taste    

Remove corn from cob, scraping out all of the milk. Set aside.  Heat oil in large skillet. Add onions, pepper, garlic and parsley and cook until tender, 3-4 minutes. Add corn, wine or water, and seasonings. Lower heat and simmer, stirring occasionally, for about 30 minutes.  Add chopped tomato and taste for salt, pepper and seasonings. Serve.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.