Mexican Street Corn W. Lime Crema & Coriander
12ears of corn
12ears of corn
  • 12 ears of fresh sweet corn
  • 1cup of cashewssoak for at least 4 hours
  • 1/3cup fresh lime juice
  • 3tablespoons coconut milk
  • 1/8teaspoon Sea salt
  • 1/4cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
  1. Preheat BBQ/Grill, on a medium/low heat.
  2. Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  3. 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.
  4. Grill corn over medium heat, turning often, until cooked through and slightly charred.
  5. 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!