Creamed Corn

8 ears corn
1 cup unsweetened soy milk
2 tsp. salt
1 tsp. sugar
2 tsp. vegan margarine
2 tsp. flour

•Over a large mixing bowl, remove the tops of the kernels from the corn with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
•Take half of the kernels and pulse in a food processor until just smooth.
•Place all the corn in a saucepan with the soy milk. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in salt and sugar.
•In another small pan, melt the margarine, then stir in the flour, being careful not to brown. Stir this roux into the corn and cook until slightly thickened.

Makes 8 servings