Roasted Corn

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4
  • VeganSalad

Ingredients

Ingredients

  • 4 ears of corn
  • ½ cup yogurt
  • ¼ cup raw cashews (soaked and rinsed)
  • 1 tsp of white miso paste
  • 2 tsp cajun seasonings (or spices of choice)
  • 1 tablespoon of nutritional yeast
  • 2 tsp of parsley
  • 1/8th tsp black pepper

Preparing

Preheat the oven

1

Preheat the oven to 425° F

In Microwave

2

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

3

Add cashews, yogurt, and miso paste to a high speed

blender until smooth and creamy.

4

Place each ear of corn in a piece of aluminum (large

enough to wrap it)

  1. Baste the cashew/yogurt over the entire ear of corn

  2. Sprinkle with spices, parsley, and black pepper and nutritional yeast

  3. Seal the aluminum foil around the corn to create a small pocket

Place in oven

5

Put wrapped corn on baking sheet and cook for 20-25
minutes

Final step

6

Carefully unwrap, may broil for additional 2-3 minutes

if you want corn to get a little browned on top

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