Grilled Corn with Spicy Vegan Mayo, Cilantro & Lime

cashew butter cinco de mayo dairy free gluten free keto mexican nut butters paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 

INGREDIENTS

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For the Corn:

  • 5 ears of corn or as many as you desire
  • Extra virgin olive oil
  • Sea salt
  • Cayenne pepper 

Spicy Vegan Mayo

  • 1/4 cup cashew butter made with the NutraMilk
  • 1-2 garlic cloves
  • 1 ½ tsp sambal oelek chili paste*
  • Juice of 1 lime & zest of ½ lime + more lime wedges to serve
  • ¼ tsp sea salt
  • ¼ tsp ground cumin
  • ¼ cup + 2 tbsp. water
  • A handful fresh cilantro chopped 

* You can substitute for siracha or other chili sauce.

INSTRUCTIONS

  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Leave ¼ cup cashew butter in the NutraMilk for recipe and store the rest for later use.
  • Making the spicy mayo

      • Add rest of mayo ingredients along with cashew butter to the NutraMilk and press ¨Mix¨ until mayo sauce is smooth. Add more water, one tablespoon at a time until you’ve achieved the desired consistency.
    • Grilling the corn: 

      • Drizzle peeled corn with olive oil and sprinkle with sea salt and a small dash of cayenne pepper.
      • Place the ears on a medium-hot grill. Roast them turning occasionally, until toasted, about 12-15 minutes. (If you don't have a BBQ, you can grill the corn in the oven using the "broil" setting. Keep an eye on them to make sure they don't burn).
    • To serve:
      • Place corn on a plate and drizzle with a generous portion of the spicy mayo. Sprinkle with chopped cilantro and serve with lime wedges.



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