Mexican Corn-on-the-Cob

Editor’s note: SEEDS CEO and plant-based chef Camila Skaf shares a beautiful, light side dish for a sunny dinner party with friends. Serve warm with spicy black beans, tangy coleslaw and tamales for a fun, Southwestern-themed dinner.

Yield: Servies 4 cob halves Total Time: 45 minutes

INGREDIENT

Corn-on-the-Cob 

• 2 corn cobs, each cut in half
• Smoked Cheddar Cheese
• Bread crumbs

1. Cook corn cobs in boiling water until soft.
2. Place cooked corn cobs in a platter and keep warm.
3. Make Smoked Cheddar Cheese and Toasted Bread Crumbs (see below).
4. Using a fry pan or grill, char-grill the boiled corn cob halves.
5. Roll the grilled corn cob halves in the smoked cheddar cheese and toasted bread crumbs.
6. Place grilled cobs on a platter and serve warm.

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Smoked Cheddar Cheese

• 1 c. raw cashews
• 1/4 c. yeast flakes
• De-seed, de-skinned roasted capsicum
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 garlic clove, crushed
• 1 c. water
• Process in blender until a smooth texture is reached
• Stir continuously over low heat to thicken – approx. 5 minutes.

Refrigerate.

• 1/2 c. bread crumbs
• 1 tsp. olive oil
• Salt and pepper to taste

1. Toast bread crumbs in skillet with olive oil and salt and pepper to taste. Set aside.