Mexican Street Corn

Recently BandMan's sis and her dude bought a house. I know exciting, right? After a month, or two, of repairs and fixing-her-up they finally announced their housewarming party. The housewarming was warm indeed with lots of Mexican themed foods and even more spice.

I brought stuffed jalapenos, coleslaw, and these corn on the cobs. I'd say these were a hit. I had several people ask what was in the "sauce" and were totally surprised that it was a) vegan and 2) cashews.

The method of cooking the corn is all BandMan. I have never cooked corn like this before but damn, VegHeads, it was so very tender, sweet, and moist.

Double A+ for this one.




6 ears of corn 1 c raw cashews  
2 tsp apple cider vinegar  
juice of 1 lemon
juice of 1 lime
1 tbsp chili powder
1/8 teaspoon fine sea salt
  1. Preheat your oven to 400 and without removing any of the husks lay your corn on the bottom rack. Cook until the outer layers of husk start to char. When the outsides are charred and the corn inside is tender, they're ready to come out of the oven. Set aside and let cool.
  2. Blend the remaining ingredients together and smother your corn in it. 

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