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Mexican Street Corn

Mexican Street Corn
Mexican Street Corn
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Mexican Street Corn

By cnadmin March 16, 2018

Ingredients

  • Sunshine Sweet Corn - 12 ears
  • Cashews - 1 cup, soaked for at least 4 hours
  • Lime Juice - 1/3 cup
  • Coconut Milk - 3 tablespoons
  • Sea Salt - 1/8 teaspoon
  • Water - 1/4 cup
  • Cilantro - 1/2 bunch, chopped
  • Hemp Seeds - to garnish

Instructions

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, sprinkle generously with cilantro, hemp seeds and maldon salt. Enjoy!

 

Recipe and photography by A House in the Hills.

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Did You Know?

Corn will always have an even number of rows on each cob.

Sunshine Sweet Corn Farmers of Florida
P.O. Box 948153 Maitland, FL 32794
Phone (321) 214-5200
Fax (321) 214-0210

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