Mexican Street Corn
- 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
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.