Mexican Street Corn
This dish is the perfect way to spice up your everyday grilled corn. Traditionally it is done with real mayonnaise and Parmesan cheese but our vegan version is healthier, lighter and just as good! Give it a try next time you fire up your grill.
1 cup unrefined sunflower oil (220 g)
1/2 cup unsweetened soy milk (120 ml)
2 tsp apple cider vinegar
2 tsp mustard
Sea salt to taste
Make sure all ingredients are at room temperature
Place all ingredients in immersion blender cup
Blend moving the immersion stick up and down until mayo is emulsified.
Parmesan Lime Topping
1 cup cashew meal
1 cup Pistachio meal
1 tsp salt
2 tsp smoked paprika
¼ tsp cayenne
Zest of 2 limes
1 Tbs lime juice
1 tbs nutritional yeast
Whisk all ingredients together in a bowl.
Grill corn on the BBQ until it is nice and charred.
Place mayo and topping or 2 separate flat dishes such as a Pyrex baking dish or small baking sheets
Roll each ear of corn in the mayo and then in the Parmesan lime topping
Finish with a squeeze of lime and a pinch of salt