Southern cooking is known for being decadent, and this skillet corn is no exception. It's creamy and satisfying, and the salt brings out the corn's natural sweetness.
Prep Time5mins
Cook Time15mins
Course: Side Dish
Cuisine: American, Southern
Keyword: soul food, southern, vegan, vegetarian
Servings: 6
Author: Barb
Ingredients
4tbspvegan butter
2 cupssweet corn kernels
1/4cupunsweetened nondairy milk
1tbspsugar
1/2tspsalt
1/4tspblack pepper
1tbspcornstarch
1/4cupwater
Instructions
Heat a large skillet over medium-high heat. Melt the butter and stir in the corn, milk, sugar, salt, and pepper. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a small bowl, whisk together the cornstarch and water.
Once the corn has cooked for 10 minutes, stir in the cornstarch slurry and cook, uncovered, for another 5 minutes, stirring frequently. Add more salt and pepper to taste. Serve warm.
Notes
It may not be authentic, but I enjoy adding 1/2 teaspoon sweet paprika along with the other seasonings in step 1. Smoked paprika would be great, too!