Grilled Corn with Spicy Vegan Mayo, Cilantro & Lime

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For the Corn:

• 5 ears of corn or as many as you desire
• Extra virgin olive oil
• Sea salt
• Cayenne pepper

Spicy Vegan Mayo

• 1/4 cup cashew butter made with the NutraMilk
• 1-2 garlic cloves
• 1 ½ tsp sambal oelek chili paste*
• Juice of 1 lime & zest of ½ lime + more lime wedges to serve
• ¼ tsp sea salt
• ¼ tsp ground cumin
• ¼ cup + 2 tbsp. water
• A handful fresh cilantro chopped

* You can substitute for siracha or other chili sauce.

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Leave ¼ cup cashew butter in the NutraMilk for recipe and store the rest for later use.
• Making the spicy mayo

• Add rest of mayo ingredients along with cashew butter to the NutraMilk and press ¨Mix¨ until mayo sauce is smooth. Add more water, one tablespoon at a time until you’ve achieved the desired consistency.
• Grilling the corn:

• Drizzle peeled corn with olive oil and sprinkle with sea salt and a small dash of cayenne pepper.
• Place the ears on a medium-hot grill. Roast them turning occasionally, until toasted, about 12-15 minutes. (If you don't have a BBQ, you can grill the corn in the oven using the "broil" setting. Keep an eye on them to make sure they don't burn).
• To serve:
  • Place corn on a plate and drizzle with a generous portion of the spicy mayo. Sprinkle with chopped cilantro and serve with lime wedges.