Preheat the oven
Preheat the oven to 425° F
Microwave corn for 2 minutes.
Then, carefully remove. Using a towel to protect your hand
from heat, cut off the ends of the cob. Grab the tip of
the husk, shake the cob to slide off the husk and silk.
High speed blender until
Add cashews, yogurt, and miso paste to a high speed
blender until smooth and creamy.
Place each ear of corn in a piece of aluminum (large
enough to wrap it)
Baste the cashew/yogurt over the entire ear of corn
Sprinkle with spices, parsley, and black pepper and nutritional yeast
Seal the aluminum foil around the corn to create a small pocket
Place in oven
Put wrapped corn on baking sheet and cook for 20-25
Carefully unwrap, may broil for additional 2-3 minutes
if you want corn to get a little browned on top