I used to live in cold, blistery Wisconsin back in 2000 (in Madison, one of the greatest cities in America). I was only vegetarian at the time and the stereotype is true: Wisconsinites love dairy. I had never in my life consumed so much dairy and it never occurred to me that it was hurting me or the animals. My friend Kim used to make this mouth-watering Mexican Corn Chowder that I would salivate over simply by thinking of it. I went vegan in 2004 and lost the ability to recreate her magical soup. I tried with soy milk, I tried with using thickeners, I tried a ton of different ways but nothing was able to capture the creaminess of the original. Enter So Delicious Coconut Creamer.
I absolutely love when fresh corn season comes around so I can enjoy this incredible tasting yet ridiculously simple recipe. I dream about this dish all winter long. It is imperative you use fresh corn, as frozen or canned corn will not do this dish justice. I always add chick peas to this dish to give it more texture and flavor but it’s tasty without it as well.
Sweet Corn and Spicy Jalapeño Salad
1 ear fresh corn, husked and the kernels shaved off the cob
1 large jalapeño, stems and seeds removed, finely diced
2 tbsp high quality extra virgin olive oil or 3 tbsp if using chick peas
1 1/2 tsp sea salt
1 1/2 tsp fresh ground pepper
1 1/2 cups of cooked chick peas or 1 can drained and rinsed (optional)
1. Toss all ingredients together Adjust oil, salt and pepper according to personal taste
2. For maximum flavor, let sit in the refrigerator for at least 1 hour before serving
Total Prep Time: 10 minutes
Total Cook Time: None
Servings: 2-4 side portions