This is less of a recipe and more of an OOTD for barbecued corn. When it comes to the nutritional yeast, more is more.


For the Lime Cashewmilk Yogurt Sauce

  • ½ cup Unsweetened Plain Cashewmilk Yogurt
  • Pinch of chilli flakes
  • Juice of 2 limes
  • sea salt and fresh cracked pepper

For the Corn

  • 4 barbecued corn cobs
  • olive oil
  • Chimmichurri
  • nutritional yeast flakes
  • sea salt and fresh cracked pepper


In a small bowl add Cashewmilk Yogurt, chili flakes, and lime juice season to taste with salt and pepper whisk together until fully combined.

Grill corn in a little olive oil, salt and pepper.

Drizzle corn in lime Cashewmilk Yogurt, sauce and sprinkle with Chimichurri, chilli flakes, nutritional flakes and sea salt and fresh cracked pepper.

Barbecued Corn with Lime Cashewgurt + Chimchurri

Find Forager Project near