Ingredients
8earsfresh corn
1stickvegan butter
1½tspground black pepper,plus more to taste
2tspkosher salt,plus more to taste
Preparation
Shuck the corn and remove the silk, then rinse under cold water.
Set an ear of corn upright in a large bowl and cut the kernels into the bowl with a sharp knife.
Reserve the cobs and repeat with the remaining ears.
Use a spoon to scrape the cobs to release the creamy, starchy corn milk into the bowl with the kernels.
Melt the vegan butter in a large skillet over medium-high heat.
Add the corn, pepper, and salt and stir to coat in the butter.
Reduce the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until the corn is creamy.
Season with more salt and pepper to taste and serve immediately.
Serve warm, and enjoy!
