Baked Potatoes with Creamy Corn topping
Roasted potatoes topped with creamy corn topping and roasted pumpkin seeds
It is definitely one of my all-times favorite dishes. This is my version of mom’s vegan recipe
Creamy corn sauce
(Baked Potatoes with Creamy Corn topping)
1½ tbsp. flour
1½ tbsp. olive oil
¼ tbsp. ground nutmeg
1 canned organic sweet corn with the water it came in (15.25 oz.)
- In a large saucepan heat the olive oil, add the flour and nutmeg and sauté for 1-2 minutes.
- Pour the corn, the “corn water” and the salt &pepper and stir constantly.
- After 3-4 minutes, Once the sauce starts to have a creamy texture – it’s ready.