1tbs olive oil
3c Corn kernels
1/2 Yellow onion (diced)
1c Vegetable Broth
1/2c Vegan Heavy Cream
1tsp minced garlic
1/2tsp white pepper
Garnish with Cherry tomatoes, diced cucumber, rosemary, smoked paprika, and black pepper.
In a large skillet, add olive oil and onions over medium heat.
After a minute of cooking, add corn kernels and garlic. Cook for another 3-4 minutes.
You want to make sure that kernels are cooked, but be careful not to burn.
Stir in vegetable broth and vegan heavy cream.
Let simmer for 8-10 minutes.
Turn off heat and let corn mixture sit for 3 minutes.
Add to a blender and blend until you reach your desired consistency. (I like mine with texture.)
Serve hot or room temperature.
Top with sautéed cherry tomatoes & rosemary, diced cucumbers, smoked paprika, and black pepper.