Mesquite-Grilled Corn on the Cob with Almond Parmesan & Cilantro-Lime-Avocado Cashew Sauce
A delicious summer corn on the cob recipe your whole family will adore.
Servings: 6 ears of corn
Ingredients
For the Almond Parmesan
- ¾ cup slivered almonds
- 2 teaspoon sesame oil toasted
- ½ teaspoon garlic powder
- ½ - 1 tsp sea salt fine
- 2 tablespoon nutritional yeast
For the Cilantro-Lime-Avocado Cashew Sauce
- 1.5 cups raw cashews soaked in boiling water for at least 1 hour
- 2 tablespoon olive oil extra virgin
- 1 cup fresh cilantro
- 2-3 large garlic cloves depending upon your taste
- Juice from 1 large lime
- ½ large avocado ripe
- ½ jalapeno pepper with seeds or seeded, whichever you prefer
- ½ cup water
- ½ tsp sea salt fine
- ½ teaspoon black pepper
For the Corn
- 6 large ears of corn in husk
- 2 tablespoon coconut oil melted
- 1 small sandwich bag
Instructions
For the Almond Parmesan
- Place all ingredients in a food processor. Pulse until fine and crumbly. Set aside.
For the Cilantro-Lime-Avocado Cashew Sauce
- Place all ingredients except water in food processor. Pulse on high for several minutes. Add water, ¼ cup at a time until you reach desired consistency. Should be thick and creamy, but not runny.
For the Corn
- Fill barbecue with mesquite wood chunks and light using paper instead of lighter fluid. Once wood is ready, place ears of corn on grill, husk and all. Cook until all sides are charred black, usually about 20 minutes, depending upon the heat of your barbecue. Remove from grill and place on a platter to cool for 5-10 minutes before handling.
- Remove husk from corn cob and set aside. Brush each piece of corn with melted coconut oil. Sprinkle with Almond Parmesan making sure to reach all sides. Place corn cob back on top of corn husk for serving.
- Cut tiny hole in corner of sandwich bag. Fill bag with sauce. Gently squeeze sauce onto top of corn in the pattern of your choice. Fill serving bowl with remaining sauce and serve it on the side.