Mouthwatering Vegan Mexican Street Corn Skewers with Avocado Crema & Lime Zest

Allergens

None

Ingredients

• 2 cups fresh corn kernels (about 3 medium ears of corn)
• 1 ripe avocado
• 1/4 cup unsweetened almond milk
• 1 tablespoon lime juice, freshly squeezed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 8 cherry tomatoes, halved
• 4 radishes, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, zested
• 12 wooden or metal skewers

Instructions

1. 1 Prepare the corn: Remove the corn kernels from the cob and rinse them thoroughly. Set aside.
2. 2 Make the avocado crema: In a blender, combine the ripe avocado, almond milk, lime juice, smoked paprika, ground cumin, salt, and pepper. Blend until smooth and creamy. Set aside.
3. 3 Assemble the skewers: Thread the corn kernels, cherry tomatoes, and radish slices onto wooden or metal skewers.
4. 4 Top with cilantro and lime zest: Drizzle each skewer with the avocado crema, then top with freshly chopped cilantro and a sprinkle of lime zest.

Chef’s Insight

Use a sharp knife to cut the corn kernels off the cob to prevent any wasted kernels.

Notes

Adjust the spiciness of the dish by adding more or less smoked paprika and ground cumin to the avocado crema.