Savory Corn and Jalapeño Gravy

1. Preheat Saucepan and Mix Cornstarch

Preheat a medium-sized saucepan over medium-high heat. While the pan is heating, mix the cornstarch with the vegetable broth in a measuring cup and set it aside.

2. Sauté Onion and Jalapeños

Once your saucepan is hot, add the olive oil followed by the coarsely chopped onion and seeded, chopped jalapeños. Sauté these ingredients for about 5 minutes until the onions become translucent and the jalapeños start to soften.

3. Add Garlic and Sage

Next, add the chopped garlic and a generous pinch of dried rubbed sage to the saucepan. Continue to sauté everything for another minute, allowing the garlic to release its aroma and the sage to blend in with the other ingredients.

4. Cook Corn

Stir in the fresh or partially thawed frozen corn and cook for about 5 minutes more, until the corn is slightly browned.

5. Add Liquid Ingredients

Pour in the broth-cornstarch mixture, the plain soy milk, and add the salt. Stir the mixture continuously for about 3-4 minutes, allowing it to thicken.

6. Blend and Add Lemon Juice

Remove the saucepan from heat and let the mixture cool slightly. Transfer the mixture to a blender or food processor and puree until smooth. Add the juice of half a lemon and puree once more to incorporate it fully.