Mexican Street Corn – Inspired
- 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 cilantro
- hemp seeds to garnish
Preheat grill, on a gas grill medium/low heat is best.
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 (see photos for reference).
Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with cilantro, hemp seeds and maldon salt. Enjoy!