When I started out making the Grilled Creamed Corn with Hominy, this was actually what I had in mind. I wanted the creamed corn to be the ‘sauce’ for this dish. In the end, I felt it really warranted two separate recipes.

Once the creamed corn is prepared, the rest is a cinch! Just boil your pasta, thin the creamed corn with a little coconut or almond milk, saute up the veggies with some seasoning and combine. It was so good, I had it for lunch AND dinner in the same day 😉 Seriously, it’s THAT good!

This was my first experience with hominy. I had purchased it for a white soup I was planning, but then it hit 108 degrees here in Arizona and hot soup was the LAST thing on my mind. I was initially looking for white beans and came across the hominy. Hmmm… it looked interesting. I wasn’t sure what to do with it, but I am one of those people who just buys first and plans the recipe later. I did some reseach on hominy and how it was used. I really didn’t see any reason why it couldn’t work in this recipe. It made the dish so incredibly flavorful. You can read more about hominy in my original post here.

I sliced up a zucchini and quartered it to get this shape. I also quartered the grape tomatos. These were bigger than most I get. If yours are smaller, just halve them. If you can find the multi-colored tomatos, it would make this dish even more colorful.

Even though the creamed corn is already seasoned, I seasoned the vegetables as well. I really think this step is important. Every layer needs to have flavor. I really like Mrs. Dash seasonings because they are salt-free. You can use whatever brand you like.

It’s mild, creamy, slightly cheesey (you could top with a sprinkle of vegan parmesan if you wish) and makes such a beautiful and delicious summer dish!

Print Pin 0 from 0 votes Penne with Grilled Cream Corn and Zucchini {Vegan} Servings 4 Author Veg Life Staff Ingredients FOR THE CREAMED CORN:

1 lb. of fresh Corn kernels cut from the cob plus the milky juices

7 oz. White Hominy

2 oz. vegan Cream Cheese I used Tofutti's Better Than Cream Cheese

1 Tbl vegan Margarine such as Earth Balance

1/4 C vegan Creamer such as So Delicious brand Coconut Creamer

1/4 tsp vegan Sugar optional

Salt & Pepper to taste

Paprika to taste

Chives for garnish

ADDITIONAL INGREDIENTS:

1/4 C Coconut Milk I use So Delicious brand

1 Small Zucchini sliced & quartered

About 10-12 Grape Tomatos quartered

2 C Mini Penne Pasta

1 tsp Vegetable Oil

1 tsp Seasoning such as Mrs. Dash or Season Salt Instructions TO PREPARE THE CREAMED CORN:

In a hot skillet, add the grilled corn and butter and cook until the butter is melted.

Add the creamer and cook until reduced by almost half.

Add the cream cheese and cook until melted.

Fold in the hominy and cook until heated through.

If you'd like to add sugar, you can do so here.

Add paprika, salt and pepper, to taste.

ADDITIONAL INSTRUCTIONS:

To this, add the 1/4 C of Coconut Milk, you could also use Almond Milk.

Prepare the pasta to the instructions on the box.

Meanwhile, slice and quarter the zucchini and saute in a little oil until just tender and golden.

Add the tomatos and cook for a few minutes. Season with your seasoning of choice.

Drain the pasta and add directly to the corn mixture. Mix and then fold in the vegetables.

Garnish with chives, if desired.

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