Creamy Corn Sauce
This creamy corn sauce is only 6 ingredients, comes together in about 20 minutes, and is perfect over pasta.
Equipment
Ingredients
- 2 ears of sweet corn on the cob with corn cut off *see note
- ½ block (7 ounces) super firm tofu cubed
- 2 cloves garlic roughly chopped
- ¼ Vidalia onion roughly chopped
- 1 cup non-dairy milk unsweetened and unflavored
- Salt to taste
- Agave or maple syrup optional to taste
Instructions
- Take the clean ears of corn and rotate them vertically. Use a sharp knife to cut down the sides to remove the kernels. You can also use frozen or canned corn as well. The weight of the corn kernels in the recipe is the weight after they have been cut off the cob. Prior to that my cobs weighed about 500 grams after being shucked.
- In a large saute pan add the corn kernels, tofu, onion, garlic, and non-dairy milk.
- Cook for 15 to 20 minutes over medium low heat until most of the non-dairy milk is cooked down and absorbed.
- Carefully, transfer into a high speed blender. If using a glass blender be sure to let the ingredients cool.
- Blend on high for 1 to 2 minutes until the sauce is creamy, smooth, and thick. Taste and add salt to your preference and if desired agave or maple syrup.
- When the sauce tastes good to you, you can enjoy right away or store in a container until you are ready to eat.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card
- Recipe will make 16.5 ounces/465g of the sauce.
- You will need 7 ounces/200g of the corn. If you are using frozen or canned that is fine. It is a little less than a cup or you can just use a cup of corn if that is easier.
Nutrition
Serving: 58gCalories: 63kcalCarbohydrates: 6.3gProtein: 4.8gFat: 2.4g
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