Loaded corn

Loaded corn

By
From
Vegan Goodness
Serves
4
Photographer
Jessica Prescott

Whether it is the star of the show or a side dish, loaded corn is always a crowd favourite.

Ingredients

Quantity Ingredient
Ode to cashews
bunch coriander
2-4 spring onions
fresh or dried chilli, to taste
8 cobs corn
avocado oil
sea salt flakes
1-4 limes, cut into quaters

Method

  1. Make your Cashew Cream and finely chop the coriander, spring onions and chilli (if using fresh). I do this at home and then pop it in a container to take to the park where we barbecue. However, if you are cooking the corn at home, then you can prep everything while the corn is cooking.
  2. Heat a barbecue or chargrill pan. Peel the corn, leaving the husks on but removing all the stringy bits. Brush the corn with the avocado oil and place on the barbecue or pan. When the corn starts to blacken on the underside (about 5 minutes), turn it so that the next quarter starts to cook. Continue to do this until it is cooked all over.
  3. Place all of the cooked corn on a serving plate. Drizzle with Cashew Cream, top with the chopped coriander, spring onions, chilli and salt. Squeeze lime over the top. Eat!

Note

  • Avocado oil has the highest smoke point of all of the oils, which is why I use it for grilling. If you don’t have access to it, the next best thing is coconut oil (really yummy on corn) or extra light olive oil. If you are not up-to-date with smoke points and oils, in a nutshell: when an oil is heated over its smoke point it breaks down, rendering it not only ineffective as a non-stick agent, but also harmful to your health.

    Vegan mayo works really well instead of cashew cream, as does chipotle mayo.
Tags:
healthy
vegan
vegetarian
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