Creamy Cilantro Lime Corn on the Cob
This recipe takes only 20 minutes to make, but will wow your family or guests. The sauce is made from cashews so it is creamy and dairy-free! Inspired by the sauce from my Roasted Sweet Potato & Plantain Burritos.
This recipe takes only 20 minutes to make, but will wow your family or guests. The sauce is made from cashews so it is creamy and dairy-free! Inspired by the sauce from my Roasted Sweet Potato & Plantain Burritos.
- Carbohydrate 6.51333000246322 g
- Cholesterol 0 mg
- Fat 4.40196750042475 g
- Fiber 1.89101250156862 g
- Protein 4.16666000243262 g
- Saturated Fat 0.836450500044643 g
- Serving Size 1 1 Cobs of Corn (41g)
- Sodium 28.6480000466359 mg
- Sugar 4.6223175008946 g
- Trans Fat 0.286193750091681 g
- Calories 74 calories
Step-by-step
- To make the sauce: Add everything to a high-speed blender, and blend until smooth and creamy. If you don't have a high-speed blender, soak cashews overnight or boil for 10 minutes until soft. Drain before using, and use ¼ Cup + 1 Tablespoon Water (instead of the full ½ cup of water).
- To 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.
- OR to boil the corn: Fill a pot that is large enough to hold all of your corn cobs with water, leaving room for the corn, and bring to a boil. When the water has reach a rolling boil, carefully put the corn cobs into the water, and boil for about 7 minutes until the corn has gone from a pale yellow, to darker yellow. Remove from water.
- To serve the corn: drizzle the sauce over the corn. Messy drizzles look pretty. Garnish with the cilantro, and sprinkle some chili powder across the top. Serve right away with napkins!
When operating without dairy, achieving a rich, clinging sauce requires emulsifying fats from an alternative source. Raw cashews supply the necessary lipids, blending into a smooth base when processed with acid from lime juice. Nutritional yeast contributes savory umami notes, bridging the gap left by traditional cheese.
Standard blenders struggle to pulverize nuts completely. If utilizing a conventional machine, boiling the cashews for 10 minutes softens the cellular walls enough to yield a velvety purée without gritty particles.
Scaling this formulation up or down requires careful adjustment of liquids. When halving the yield to four cobs, reduce the initial water to one-quarter cup if using a high-speed blender, preventing the sauce from becoming too watery to adhere to the kernels. Conversely, doubling the batch for a crowd strains motor capacities; process the sauce in two separate batches rather than overloading the container.
Cooking the corn requires direct heat management. Whether boiling for seven minutes or grilling for ten minutes until distinct char marks form, watch for the kernels to shift from pale yellow to a deeper, saturated hue. Apply the sauce immediately upon removal from the heat source so the residual warmth lightly tempers the fresh garlic and mustard components.
