Mexican Street Corn W. Lime Crema & Coriander

22 November 2018Dairy Free
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Mexican Street Corn W. Lime Crema & Coriander

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Course Entree, Main Dish, Platter
Cuisine Sth American
Servings 12 ears of corn

Ingredients
  

  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish

Instructions
 

  • Preheat BBQ/Grill, on a medium/low heat.
  • Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  • Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
  • Grill corn over medium heat, turning often, until cooked through and slightly charred.
  • Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!
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Categories:Dairy Free | Recipes | Vegan | Vegetarian
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