Vegan buttery skillet corn sounds like a great comfort dish! Here’s a simple recipe for making it that’s rich, flavorful, and perfect as a side.
Ingredients:
- 4 cups fresh or frozen corn kernels (about 4 ears of corn if using fresh)
- 2 tbsp vegan butter (or olive oil for a lighter option)
- 1/4 cup unsweetened plant-based milk (almond, oat, or soy milk work well)
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
- 1/2 tsp smoked paprika (optional, for a smoky depth)
- Salt and pepper to taste
- Fresh chopped parsley (optional, for garnish)
- A squeeze of lime (optional, for a tangy finish)
Instructions:
- Heat the skillet: Heat a large skillet over medium heat and add the vegan butter. Allow it to melt and coat the bottom of the pan.
- Sauté the garlic: If using fresh garlic, add it to the skillet and sauté for 1-2 minutes until fragrant. If you’re using garlic powder, add it later with the other spices.
- Add the corn: Once the garlic is fragrant, add the corn kernels (fresh or frozen) to the skillet. Stir them to coat in the buttery goodness.
- Cook the corn: Sauté the corn for 5-7 minutes, stirring occasionally, until the kernels are tender and lightly golden. If you like your corn a little charred, let it cook a bit longer without stirring.
- Add seasonings: Pour in the plant-based milk and stir in the garlic powder (if you didn’t use fresh garlic), nutritional yeast, smoked paprika, salt, and pepper. Let the mixture simmer for a few more minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish and serve: Taste and adjust the seasonings if needed. Remove from heat and garnish with fresh parsley and a squeeze of lime if desired.
Serve this vegan buttery skillet corn as a side dish with your favorite main course, and enjoy the rich, savory, and slightly sweet flavor! It’s a perfect addition to any meal. How does that sound to you?