Corn Butter

Reader WINNER recipe adapted from Jo Bodkin of Williamsburg, VA

3 cups (16 oz bag) frozen corn defrosted
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp garlic salt
Pinch of turmeric for color

Blend to smooth adding 1/2 tsp. lemon juice at a time, if needed. Will keep for about a week in fridge. No, it’s not butter but a healthy tasty alternative. Great on toast, baked or mashed potatoes, rice etc.

Thank you for visiting Vegan Gal. Please sign-up for our VeganGal.com Newsletter or "Subscribe to Blog" over on the right sidebar.


Share and Enjoy:
  • Facebook
  • Twitter
  • LinkedIn
  • Google Bookmarks
  • Print