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Raw Southern Creamed Corn

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Raw--Southern-Creamed-Corn-2

Southern Creamed Corn… is an old-time favorite that was introduced to me back in my 20′s.  I friend of mine, who was from the South, used to make her version of creamed corm by melting a stick of cream cheese in a sauce pan with fresh corn.  It quickly became a favorite of mine.  Since I don’t do dairy, it has been years since I have had any, but that doesn’t stop me from thinking about how delicious it tasted.

A few days ago I decided that I would just go ahead and make my own version but dairy-free and using raw ingredients.  I took one bite and that’s all she wrote.  It was like my tummy relaxed, kicked her feet up, put her hands behind her head and smiled up at me with that look in her eye that said, “Feed me more!”

I make an abundance of raw food in our home.  Every day Bob is exposed to some new creation that I made in the kitchen and most of the time, he loves each every one.  Even with that success rate, I still get nervous with when I ask him to sample a new dish. This time was no different.  I worried that he might look at me like I had fallen off the beaten path.  I slid the spoon in his mouth, he chewed, swallowed and asked for a bowl.    Hallelujah and pass the corn!

This recipe is very creamy and rich so a little bit is quite satisfying.  I added a teaspoon of agave to compliment the sweetness of the corn.  This is optional.  Some corn is sweeter than others so taste test before you add  any.

Be sure that you don’t skip the soaking process of the cashews. Not only does this soften the nut so it blends super creamy but it make sit easier to digest.

Raw--Southern-Creamed-Corn-1Ingredients: yields 3 cups

  • 3 cups organic sweet yellow corn kernels, (4 large ears)
  • 1/2  cup cashews, soaked 2+ hours
  • 1 tsp raw agave
  • 1/2 cup water
  • 1/4 tsp fresh cracked black pepper
  • 1/4 tsp sea salt
  • 2 tsp fresh minced parsley

Preparation:

  1. After soaking the cashews, drain and rinse.  Place in blender.
  2. Add 1 cup of corn kernels, water, agave, pepper and salt.  Blend until smooth.  Pour into a bowl.
  3. Add the remaining 2 cups of corn and minced parsley.  Mix well.  
  4. Serve at room temp or warm in the dehydrator at 115 degrees (F) for 30 + minutes, until warm to touch.
  5. Keep left overs stored in the fridge for 2-3 days.

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16 thoughts on “Raw Southern Creamed Corn

  1. Robin says:

    YUM !! I’ve missed creamed corn as well…thanks for your adventures …blessings

  2. Mary Ann D'Agostino says:

    This is a great recipe! Perfect for Thanksgiving

  3. Melissa says:

    Cant wait to try this one! Thank u for sharing. Perfect for the fall season.

  4. Adriana says:

    The thing that is hardest for me about eating raw is that the food is mostly cold! That is fine for desserts but not for entrees! I long warm food in the winter! It’s comforting!

  5. Gayle says:

    This looks so good. I am making it for our raw food potluck this Thursday! (14th)

    • amie-sue says:

      Oh Gayle! They will love it! Please let me know how it goes. I would love to hear. :) Blessings and enjoy your potluck! amie sue

  6. Gayle says:

    Amie-sue, The corn was wonderful! Everyone loved it and asked for the recipe. Thanksgiving dinner in a number of homes will be adding it to their dinner menu. Didn’t have fresh corn of course so used organic frozen from Whole Foods. Thanks so much.

    • amie-sue says:

      Good afternoon Gayle,

      That is so wonderful! It means a lot that you shared that with me. :) Have a wonderful weekend, amie sue

  7. Abby says:

    As usual, it looks amazing. I am back…I tried a few of your recipes awhile back…loved them, but got overwhelmed trying to be 100% raw and using a dehydrator…and gave up. I am going to try again, but work on mastering several draw recipes without getting hung up on whether I am 100% or 80%. I also think that using recipes without the dehydrator will keep me going…thanks for being a great source of inspiration!

    • amie-sue says:

      Good evening Abby,

      It is nice to have you back and I applaud you for coming back around and having the attitude that you do. :) Let go of labeling yourself, it will only cause more stress and frustration. And let go of percentages. Eat according to what fuels your body and gives you optimal health. Use raw, fresh whole foods to crowd out the not so healthy foods. Lastly, know that I am here if you have questions and need encouragement. Have a glorious weekend, amie sue

  8. Barbara says:

    I love all of your recipes :)!! I was wondering do you have suggestion on some lunch ideas for kids in school. The main problem is that here kids go to school at 6 in the morning and if I prepare food an night and leave it in refrigerator it is so cold to consume in morning and it is winter here as well. Any suggestions?
    Thanks, Much love <3

    • amie-sue says:

      Good morning Barbara,

      Thank you for your kind words. :)

      Goodness, kids go to school at 6am these days. Shew! :) I would to see if I could help you out some here. To help with ideas, can you tell me what their ages are? If they have any food allergies and if they eat all raw or do they eat cooked foods too? Let’s start there. Hope to hear back from you, amie sue

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