Try this Creamy Cilantro Lime Corn on the Cob recipe.
- 1/2 cup water
- 1 tablespoon dijon mustard
- 1 clove garlic
- sauce ingredients:
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/4 cup lime juice (about 2 limes)
- small handful of cilantro (about 1/4 cup lightly p
- a couple grinds of pepper
- corn ingredients:
- 8 cobs of corn
- another small handful of cilantro (about 1/4 cup l
- chili powder for garnish (about 1 teaspoon)
- Carbohydrate 6.41640625246322 g
- Cholesterol 0 mg
- Fat 4.37432500042475 g
- Fiber 1.83212500032884 g
- Protein 4.14536875243262 g
- Saturated Fat 0.831529375044643 g
- Serving Size 1 1 Cobs of Corn (40g)
- Sodium 27.0012500466359 mg
- Sugar 4.58428125213438 g
- Trans Fat 0.281666875091681 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 make the corn: Peel the husks off of the corn and discard. Roughly chop the cilantro and set aside.
- To grill the corn: rotating as they are cooking until you see some char marks, and the corn has gone from a pale yellow to a richer, darker, yellow. About 10 minutes.
- 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!
Raw cashews perform the heavy lifting in this sauce. Without proper blending, however, the nut solids leave a gritty residue instead of coating the corn kernels uniformly. High-speed blenders pulverize the nuts instantly. Standard blenders require a ten-minute boil or an overnight soak to soften the fat and protein structures enough to yield a velvety emulsion. Adding too much liquid at this stage destroys the necessary viscosity, resulting in a runny glaze that slides off the hot cobs.
Mastering Char and Heat Control
Grilling demands active rotation every two minutes. Watch for the starch inside the kernels to expand and turn a deep golden yellow while dark char spots emerge on the surface. Boiling offers a reliable alternative when outdoor grills are unavailable. Submerge the ears in a rolling boil for exactly seven minutes. Pull them immediately when the pale yellow shade deepens.
- Avoid overcrowding the pot, which drops water temperature and leads to uneven cooking.
- Do not skip draining soaked cashews, or excess moisture ruins the sauce consistency.
- Refrain from adding salt to the blending liquid until tasting, as nutritional yeast provides a naturally savory depth.
