Grilled summer corn on the cob with spicy cashew queso and hazelnut parmesan
Ingredients
FOR THE CORN
4 ears of corn on the cob
FOR THE AJI AMARILLO CREMA
1 cup cashews, soaked
½ cup water
juice of 1 lime
½ teaspoon salt
1 medium bell pepper
1 Tablespoon aji amarillo paste (optional)
½ teaspoon chipotle powder (optional)
FOR THE HAZELNUT PARMESAN
½ cup hazelnuts
2 Tablespoons nutritional yeast
½ teaspoon sea salt
Instructions
FOR THE CORN
Preheat a grill or grill pan to high.
Open the husks of corn and remove the silk and discard. Soak the ears of corn in some cold water for 10 minutes.
Remove fron the water and drain the ears of corn. Place on the grill and steam the ear in their husks for 15 minutes or until the kernels are tender.
To serve, drizzle the hot ears of corn with the sji amarillo crema and sprinkle with hazelnut parmesan. Garnish with lime, chili flakes, and chopped cilantro.
FOR THE AJI AMARILLO CREMA
Blend the ingredients together for 5 minutes or until smooth.
FOR THE HAZELNUT PARMESAN
Pulse the hazelnuts in a food processor until finely chopped. Add the nutritional yeast and sea salt and pulse until the mixture is very crumbly and powdery.
Recipe by Plant Craft at https://www.rachelcarr.com/grilled-street-corn-aji-amarillo-queso/