Mexican Street Corn W. Lime Crema & Coriander
Ingredients
- 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 coriander
- sesame seeds to garnish
Instructions
- Preheat BBQ/Grill, on a medium/low heat.
- 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.
- Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!