Vegan Mexican Street Corn Skewers with Avocado Crema

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 ears of fresh corn, husked and cleaned 1/4 cup freshly squeezed lime juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon sea salt 1/4 teaspoon black pepper, freshly ground 1/4 teaspoon ground chipotle chili powder (optional) 1/3 cup finely chopped cilantro 1 ripe avocado, pitted and peeled 1/4 cup unsweetened almond milk 2 tablespoons freshly squeezed lime juice 1 teaspoon ground cumin Salt, to taste

Instructions

1. a. In a large bowl, whisk together the lime juice, olive oil, ground cumin, smoked paprika, sea salt, black pepper, and chipotle chili powder (if using). Set aside. b. Preheat a grill or grill pan to medium high heat. Brush the corn ears with half of the lime cumin dressing. Grill the corn for 10 12 minutes, turning occasionally, until tender and slightly charred. Let cool slightly, then cut the kernels off the cob. c. In a blender or food processor, combine the avocado, almond milk, remaining lime juice, ground cumin, and salt. Blend until smooth and creamy. Set aside. d. Toss the grilled corn kernels with the chopped cilantro and remaining lime cumin dressing. Thread the corn onto wooden skewers, leaving some space between each kernel. e. Serve the Vegan Mexican Street Corn Skewers drizzled with avocado crema and garnished with additional cilantro leaves.

Chef’s Insight

The combination of tangy lime, smoky chipotle chili powder, and creamy avocado crema elevates this vegan Mexican street corn into a culinary experience.

Notes

Adjust the spice level to taste by increasing or decreasing the chipotle chili powder For a more flavorful experience, marinate the corn in the lime-cumin dressing for at least an hour before grilling