InnerSelf.com

This recipe came from the Pacific Northwest where the Tsawatainak Indian tribe would harvest their local laver (nori) each year and cook it up with corn. Traditionally they undoubtedly did not use dairy products, but by the time Judith Cooper Madlener came on this recipe, they had started using a local brand of creamed corn. Take your pick.

Ingredients

• 1 can creamed corn or 2 cups fresh or frozen corn

• 4 Tbls. milk or soy milk 

• 1 cup nori or 3 Tbls. Nori Granules 

• Sea Seasonings.

Method

1. Heat creamed corn in sauce pan.

2. Roast nori in medium to low oven for 5-8 minutes, then crumble into corn. Or shake on 3 Tbls. of Nori Granules Sea Seasonings.

3. Simmer for 10 minutes. Add extra water or milk or soymilk if too thick. Serves 4.

Suggestion

Add Gluckastan to refried pinto beans and use to fill burritos. Yum!

To order sea vegetables either in retail size packages, or in economic bulk 1 lb. packaging, go to the InnerSelf Market.

Recommended book:

Sea Vegetable Celebration: Recipes Using Ocean Vegetables (Paperback)
by Shep Erhart and Leslie Cerier.

Over 100 delicious recipes using nori, kelp, dulce, and other sea vegetables in baked goods, soups, salads, main dishes, and more.

Info/Order this book.

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