Step 1

Shuck the corn and remove the silk. Rinse under cold water.

Step 2

Set an ear of corn upright in a large bowl and cut the kernels into the bowl with a sharp knife. Reserve the cobs and repeat with the remaining ears.

Step 3

Use a spoon to scrape the cobs to release the creamy, starchy corn milk into the bowl with the kernels.

Step 4

Melt the vegan butter in a large skillet over medium-high heat. Add the corn, pepper, and salt and stir to coat in the butter. Reduce the heat to medium-low and cook for 20–25 minutes, stirring occasionally, until the corn is creamy.

Step 5

Season with more salt and pepper to taste and serve immediately.

Step 6

Enjoy!