Corn on the cob just got an upgrade! An incredible combination of delicious sweet corn wrapped in a cream sauce and topped with a smokey crisp coating. (Gluten Free and Vegan)
If roasting corn in the oven:
Preheat oven to 400F.
Place corn directly onto the rack of your oven and roast for 20 mins.
If using a BBQ:
Cook the corn on the grill until it is cooked through and has light charring.
Make the cashew sour cream in advance by blending all cashew sour cream ingredients in a food processor until smooth.
Meanwhile, In a medium sized bowl whisk together the coating ingredients.
In a pan on medium heat add the crust ingredients and heat until cashews start to brown ~5mins.
Once corn is cooked. Spread the coating all over the cooked corn. Then dip corn in crust coating.
Garnish with cilantro, and lime wedges.
Ingredients
Directions
If roasting corn in the oven:
Preheat oven to 400F.
Place corn directly onto the rack of your oven and roast for 20 mins.
If using a BBQ:
Cook the corn on the grill until it is cooked through and has light charring.
Make the cashew sour cream in advance by blending all cashew sour cream ingredients in a food processor until smooth.
Meanwhile, In a medium sized bowl whisk together the coating ingredients.
In a pan on medium heat add the crust ingredients and heat until cashews start to brown ~5mins.
Once corn is cooked. Spread the coating all over the cooked corn. Then dip corn in crust coating.
Garnish with cilantro, and lime wedges.
