When summer is in full swing - I'm bringing out the grill and making this corn with avocado crema. It's super simple, takes no time at all and perf for your next summa bbq. For the crema I used a blend of avocados, vegan mayo, Califia Farms Cashew Milk, habaneros (for some spice!), cilantro and lime juice. Read below for the full recipe!
Grilled Mexican Corn with Avocado Crema
- 4-5 husks of corn
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp chili flakes
- cilantro and lime wedges to garnish
- 2 avocados
- 1⁄4 cup vegan mayo
- 1⁄2 cup Califia Farms Cashew Homestyle Nutmilk
- 2 habaneros
- 1 bunch cilantro
- 1 lime juice
- 1/4th tsp salt
- 1/4th tsp pepper
- 1/4th cup vinegar
- Touch of water to even it out
To start, get your grill or skillet ready! While that’s getting hot, make your avocado crema by blending avocado, vegan mayo, cashewmilk, habaneros, cilantro, lime juice, salt, pepper, vinegar and water, until a creamy cream sauce forms. Set aside.
Make your corn seasoning by mixing salt, pepper, paprika and chili flakes in a bowl. Lather on your corn with the seasoning and olive oil (save the other 1⁄2 of the seasoning for topping!). Grill your corn until cooked through and charred to your liking about 15-20 minutes.
Drizzle on your avocado crema, cilantro and lime juice!
Keep up with me on Instagram at @lindseyeatsla!