In our family, there was a daily breakfast tradition of what we called ‘on toast’. You may be shocked to know that was because it was served on toast. I don’t know why we gravitated towards savory hot breakfasts rather than sugar filled cereals, but I do know it has left me with a legacy of loving a salty over sweet when it comes to fuelling up in the morning. The On Toast could and often was leftovers from dinner, which made for some interesting breakfasts. It was also frequently cooked tomatoes, or sauteed mushrooms, or the inspiration for this recipe - creamed corn.
Our cream corn came from a tin, and was always liberally sprinkled with black pepper. I never even imagined where creamed corn might come from other than a tin, until I had a high powered blender, and an excess of corn one day, and realised that I had the power to make it myself. The corn does most of the creaming when it comes to texture, but a little vegan cream cheese gives it that extra luxuriousness. When corn is in season, grab some cobs and make this delicious breakfast, and serve on some quality sourdough with lashings of vegan butter and fresh cracked black pepper.
Thermomix or high powered blender
2 cups corn kernels (frozen is fine but try and use fresh if in season)
4T vegan butter
1/2 tub vegan cream cheese
1/2 cup non dairy milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon chili (optional)
1/4 teaspoon vegan bacon powder (optional)
1 tablespoon chopped shallots
Sourdough sliced, toasted and buttered to serve
Let’s DO This!
Combine corn, non dairy milk and butter in a saucepan over medium heat, and bring to a simmer. Season with salt and pepper. Cook until corn is done, about 10 minutes.
Add corn mix plus chilli, bacon powder and cream cheese to blender and pulse a couple of times until creamy with plenty of corny texture remaining.
Serve on toast, with lashings of pepper, butter and a sprinkle of shallots