PREPARATION:

Method

1. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting
2. across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. This should yield about 4 cups of corn with the milk.
3. Heat the oil in a large sauté pan over medium heat. Add the onions, bell peppers and the corn. Season with salt and cayenne and cook, stirring occasionally, for about 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add soymilk, stir, cook an additional 2 to 3 minutes and then remove from heat.

   Editor's Note: Look for organic, locally-grown produce, when possible. This recipe was featured in the Vegan Soul Cookin' Episode of Emeril Green.