Grilled Corn w/ Cashew Chipotle Crema
Prep Time
15 minutes or less + 2 hours soak time
Total Time
30 minutes or less
Yield: 4 servings
Credit:
Recipes from “FOOD FOOD FOOD,” the latest cookbook from The Ranch Malibu.
This cookbook is perfect for people looking to make some healthy changes with their meals as they feature hundreds of recipes to try alone or with family.
Ingredients
- 4 ears corn, husks still in tact
- 2 garlic cloves
- 1⁄4 cup fresh cilantro, chopped
- 1 cup raw cashews, soaked 2 hours and drained
- 1 Tbsp nutritional yeast 2 – 3 chipotle peppers in adobo sauce
- Salt & pepper to taste
- 1⁄2 cup water
- Juice of 1 lime
Directions
To Make the Corn:
- Heat a grill or grill pan to medium heat.
- Pull back some of the husks on each ear of corn. Place the corn directly on the grill, cover and grill for 15 – 20 minutes, or until the corn is charred on all sides, rotating often. Remove to a plate and let cool slightly.
- Remove the husks and fold them back to use as handles. (or more if you prefer)
- Serve with the Cashew Chipotle Crema.
To Make the Cashew Chipotle Crema:
- Place the cashews in a blender with the water, nutritional yeast, chipotle peppers, lime juice and garlic.
- Purée until smooth and season to taste with salt & pepper, adding more water if needed to get the right consistency.
- Drizzle the crema over the corn and sprinkle with cilantro.
