Scalloped "Cream Cheese" Corn in a Weston Slow Cooker
Ingredients
- 1 dozen ears of corn
- 2 cups masa harina
- 1 white onion, chopped
- ½ cup coconut milk
- ¼ cup coconut butter (you can use regular butter instead if you prefer)
- 2 tablespoons brown sugar
- 4 slices Chao Coconut Herb cheese (this cheese is awesome because it keeps the recipe vegan-friendly, but also because it's just as good as regular old cheese, if not: better — you can use ½ cup of shredded mozzarella instead)
- 1 cup chopped walnuts
- 2 teaspoons cinnamon
Directions
"Scalloped corn" & "cream cheese corn" become popular recipe searches around this time of year —particularly in the Midwest. So we combined both and turned them on their heads. Coconut butter, milk & cheese take the place of cream cheese, allowing this recipe to be vegan-friendly but also making for a really unique, taste bud-pleasing dish.
- Use your Corn Cutter to cream the fresh corn into your Slow Cooker, set to high. Stir in the rest of the ingredients, except the walnuts.
- Allow to slow cook for 4 hours, stirring occasionally. Top with walnuts and sprinkle with cinnamon, then serve.
