Mexican-Inspired Street CornServes 6
12 ears of fresh sweet corn
1 cup of cashews (soak for at least 4 hours)
1/3 cup fresh lime juice
3 tbsp coconut milk
1/8 tsp sea salt
1/4 cup water
1/2 bunch chopped fresh cilantro
Hemp seeds to garnish
Preheat grill, on a gas grill medium/low heat is best.
Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour, but not watery.
Grill corn over medium heat, turning often, until cooked through and slightly charred (see photos for reference).
Presentation is so much with this dish, so have fun with it: Place grilled corn on a platter, drizzle with crema, sprikle generously with cilantro, hemp seeds, and maldon salt. Enjoy!
Roasted Potato & Paprika Chickpea Salad
Serves 3-4 as a side dish, 2-3 as a main
12 small red potatoes or approximately 3.5 cups chopped
1.5 cups of cooked chickpeas (15 oz can, drained and rinsed)
2 tbsp paprika
1 tbsp coconut oil
1 small shallot, finely chopped
1 meyer lemon
1 large garlic clove, crushed
1/8 cup white wine vinegar
1/4 cup olive oil
1 tbsp finely chopped mint
1/4 tsp salt
6 cups baby arugula
Fresh cracked pepper
Preheat oven to 375 degrees.
Wash potatoes and cut into quarters. Spread evenly on baking sheet and sprinkle with sea salt and fresh cracked pepper.
Place in oven and roast for 15 minutes. Turn potatoes to prevent burning and roast for 15 additional minutes or until crispy.
Place chickpeas on a baking sheet and sprinkle evenly with sea salt, paprika, and coconut oil. Shake pan and roll chickpeas around to coat them all evenly. Place in oven with potatoes to roast alongside for the last 15 minutes.
While potatoes/chickpeas are roasting, prepare dressing by combining shallot, lemon juice, garlic, mint, white wine vinegar, and olive oil. Mix well.
Combine arugula, potatoes, chickpeas in a large serving bowand dress to your preference. Give it a few tosses, add finishing salt to taste and serve warm!