Chargrilled corn with chipotle crema & cheese dust

Chargrilled corn with chipotle crema & cheese dust

By
From
Smith & Daughters
Serves
2-4
Photographer
Bonnie Savage

Corn. Crema. Cheese. Duh … this is the most no-brainer, delicious side dish of all time. Add as much of the toppings as you like. (I am not the boss of you!)

Ingredients

Quantity Ingredient
4 corn cobs, husks intact
butter, to serve
Chipotle cashew cheese, to serve
cheese dust (see below), to serve
small handful coriander, chopped, to garnish, (optional)

Cheese dust

Quantity Ingredient
155g sesame seeds
20g nutritional yeast
1 tablespoon white miso paste
1/2 teaspoon garlic powder
1 teaspoon salt

Method

  1. To make the cheese dust, toast the sesame seeds in a small saucepan over low heat for 4–5 minutes until light golden brown.
  2. Transfer the sesame seeds and the remaining ingredients to a food processor and pulse until the sesame seeds are almost a powder and everything is well combined.
  3. To prepare the corn, bring a large saucepan of water to the boil and add a small handful of salt.
  4. Blanch the corn in their husks for 2 minutes, then drain. (The blanching process helps to stop the corn drying out and saves you some grill time).
  5. Heat a chargrill pan over high heat or heat a barbecue to high.
  6. Pull back the husks on the corn and remove the stringy silk. Transfer the corn to the pan or barbecue and cook on all sides until toasty chargrill marks appear. Be sure not to overcook the corn as this can dry them out, and no one likes dried-out corn.
  7. Slather the corn with butter, drizzle with chipotle cashew cheese and sprinkle generously with cheese dust. Scatter over the chopped coriander (if using) and serve.

Note

  • Any leftover cheese dust can be stored in the fridge for up to 2 weeks.
Tags:
Vegan
Plant-based
Vegetarian
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