1 one pound bag organic frozen corn, thawed
1 1/2 cups minced white onion
1 teaspoon minced garlic
1 tablespoon thyme
3 tablespoons olive oil
4 tablespoons savory (cashew) cream (pg. 20 in Love on a Plate)
Salt and pepper to taste
thinly sliced green onion, fennel, red pepper flakes, fresh garlic, truffle or olive oil, “bacon bits (pg. 34 in Love on a plate)
Place corn, onion, olive, garlic and oil in a bowl and toss well to coat. Lay out evenly on dehydrator sheet. Season with thyme, salt and pepper. Dehydrate for 3 to 3 1/2 hours at 118F (45c).
Take corn mixture and add to high speed blender or food processor with savory, cashew cream and pulse blend a few times. We don’t want to cream the ingredients, just pulse chop a few times. Pour into serving bowls and add optional garnishes above.