Cilantro Mexicana Street Corn

by Christina Meyer-Jax, Tastemaker in Residence

Photo by Drew Beamer on Unsplash

Vegetarian and (Adapted from itdoesnttastelikechicken.com)

Ingredients

For the sauce:

1/2 cup raw cashews

1/2 cup water

1/4 cup nutritional yeast

1/4 cup lime juice (about 2 limes)

1 small handful cilantro (1/4 cup)

1 Tbsp dijon mustard

1 clove garlic

1/4 tsp black pepper

For the corn:

8 cobs corn, husked

1 small handful cilantro (1/4 cup), chopped

1 teaspoon chili powder

½ cup crumbled queso fresco

Instructions

Sauce: Add everything to a high-speed blender, and blend until smooth and creamy. 

Grill the corn: place the corn on a hot grill and cook a couple minutes per side, rotating as needed. You want some char marks, and the corn will go from a pale yellow to a richer, darker, yellow. About 10 minutes.

Serving the corn: drizzle the sauce over the corn. Garnish with the cilantro and sprinkle some chili powder and queso fresco across the top. Serve right away with napkins, it’s messy but yummy!