Vegan Lemon Pepper Cream Corn
Sautee' corn, onion, red peppers in a non-stick skillet sprayed with non-stick cooking spray.
Add cornstarch, agave nectar, almond milk, vegan (or regular) mayonnaise, lemon pepper seasoning and salt. Cook and stir until thick and bubbly.
Serve hot and garnish with parsley and chives.
Lemon Pepper Cream Corn
1 15 oz. can corn, rinsed and drained (frozen corn would work too)
1/2 cup chopped onion1/2 cup chopped red bell pepper
1 tbsp. vegan mayonnaise (or regular mayo)
1/2 cup plant-based milk
1 tsp. corn starch
1 tsp. lemon pepper
1/4 tsp. salt
1/2 tbsp. agave nectar
In a medium skillet sautee' the corn, onions and red pepper over medium-high heat until the onions and peppers are tender.Stir in the corn starch, mayonnaise, plant-based milk, lemon pepper, salt and agave nectar. Cook and stir until thick and bubbly. Serve hot, garnished with parsley and chives.
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