Thai Spiced Street Corn

The end of summer is near, my friends! This is one of my favorite times to grill out; the weather is mild and you aren't sweating your socks off when you enjoy dinner al fresco. Ah yes, it's a wonderful time of year!

A few years ago, I discovered the magic of street corn. Honestly, it's hard to enjoy corn on the cob any other way now! I've actually only had *vegan* street corn in my life. The 'real' street corn involves a cheesy, oily sauce that is, let's say, not exactly a health food. My vegan version has all the flavor and messy-face fun -- but it's cashew-based and adds a rich nutrient profile! WIN.

Enjoy this change in seasons! What are your favorite foods to bridge this time of year?  

Tempeh Veggie Kabobs with peanut sauce! Recipe coming soon!

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Thai Spiced Street Corn 

Serves: 4

Prep Time: 2 hours + 15 minutes

Cook Time: 15-20 minutes

Total Time: 2 hours + 30 minutes 

Ingredients

4 ears of corn, soaked for 30 mins in water, husks on

1 cup cashews, soaked in water for 2 hours or overnight*

4 TBSP lime juice

1/2 cup plain, unsweetened almond milk

2 TBSP nutritional yeast

1 garlic clove, minced

1-2 tsp sriracha (or hot sauce)

1/4 bunch cilantro

1/2 tsp sea salt

Fresh ground pepper, to taste

Method

Soak cashews in cool water, covered, for 2 hours or overnight.

Prepare corn by soaking in water for at least 30 minutes. This will help the corn to 'steam' when it's grilling!

Prepare your thai spiced cashew cheese while corn is soaking. Place all ingredients in a blender or food processor. Blend until a smooth and creamy texture is achieved, scraping the sides of blender as needed. Set aside.

Heat your grill to medium. Place corn, in husks, directly on the grill and cover. Cook for 15-20 minutes, rotating every 5 minutes to ensure even cooking. Check for tenderness by piercing kernel with a knife.

Peel back the corn husks, discard or braid them back to use as an easy corn holder. Smother the corn in the thai spiced cashew cheese! Enjoy with lots of paper towels handy!

Notes:

*Forget to soak your cashews? You can do a 'quick soak' by bringing cashews and water to a boil, then reduce and simmer for 20 minutes, uncovered. 

Nutrition:

Serving Size: 1 corn cob + 2 TBSP cheese sauce  Total Calories: 233  Total Fat: 11 g

Saturated Fat: 2 g  Sodium: 252 mg  Potassium: 275 mg  Total Carbohydrate: 29 g

Fiber: 4 g  Sugar: 7 g  Protein: 8 g