Vegan Cajun Soy Curls with Garlic Butter Creamed Corn

1 Start by cutting the corn off of the cobs into a bowl. Save a cup of the corn kernels and set them aside. Add the rest of the corn to a blender or food processor.
2 Pulse the corn a few times until it is almost smooth, but has a little texture left. Pour the blended corn into a large non-stick skillet or pot. Heat on medium high.
3 Add the garlic and stir to combine. Simmer for a minute, then whisk the cornstarch into the milk. Pour the milk into the corn and whisk to combine. 
4 Let simmer for a few minutes, whisking occasionally and reducing heat as needed until the mixture has thickened. Season with salt and pepper.
5 Then add the reserved whole corn kernels and the vegan butter. Stir and reduce heat to low, let the butter melt and stir in. Leave on low to thicken slightly more and stay hot while you make the soy curls.
6 Make the soy curls in a separate large non-stick skillet. Heat the olive oil and vegan butter on medium high. Once the butter has melted, add the garlic and saute for a minute.
7 Then add the soy curls that have been soaked and drained. Saute, reducing heat as needed for 3-5 minutes or until the soy curls have browned. 
8 Sprinkle the soy curls with the Cajun seasoning, paprika and a pinch of salt and pepper. Toss to coat.
9 Then pour in the vegetable broth, coconut milk, and a few dashes of hot sauce. Stir to combine and simmer for another 1-2 minutes. Taste and adjust seasonings. You may need more Cajun seasoning or salt and pepper.
10 Serve a bowl of creamed corn with soy curls over the top and extra hot sauce and roasted tomatoes if desired.