almond milk

(Click on photo for full-size image!) Makes 12 servings: 3/4 cup each It may be nearing the end of summer, but it’s still the best of corn season. So here’s a way to celebrate it. First, to assure your corn is GMO-free, pick organic. Then rather than going greasy with bacon, I created a flavorful and more eye-appealing corn casserole-style dish by using a variety of peppers. What’s more, there’s now no overly-processed cheese-like product in the recipe. Yep, that means no Velveeta; I just can’t go there … ever. The end result is a lovely side to take your tastebuds deliciously into the fall. By the way … don’t feel that you need to use fresh corn; frozen corn...