Ingredients

• 8 Ears of Fresh Corn or 2 Cups of Canned/Frozen Corn
• 1 Cup Unsweetened Soy or Almond Milk
• 2 tsp Brown Sugar
• 1 tsp Salt
• 2 tsp Flour
• 2 tsp Vegan Margarine

Method

Step 1

If you are using fresh corn, shuck each ear and slice off the kernels into a sauce pan. If using canned or frozen corn, just drain and pour the corn into the saucepan.

Step 2

Add in one cup of unsweetened soy or other non dairy milk and bring to a boil.

Step 3

Once boiling, turn down the heat. Add in the salt and sugar and mix. Simmer for 10 minutes.

Step 4

While that is simmering you are ready to make roux! What's roux you ask? It is a thickening sauce that is the basis for French cuisine. To make this important ingredient, heat up a pan and melt the margarine. Add in the flour and quickly stir until you have a thick consistency. Be careful not to let it blacken or you will need to start over!

Step 5

Pour the roux into the corn mixture and cook for an additional five minutes.

Step 6

Let cool for a few minutes and serve along BBQ, mashed potatoes, or even at Thanksgiving.