Name: Street Corn Salad with Spicy Cilantro Lime Yogurt Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 3 servings
Ingredients: Corn 1 tablespoon vegan butter 3 corn husks, cut off the cob Pinch of Himalayan salt Pinch of fresh cracked pepper Pinch of cayenne pepper 1/2 lime, juiced Spicy Cilantro Lime Yogurt Sauce: 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt 2 cloves garlic, minced 1 tablespoon fresh cilantro, finely chopped 1 tablespoon jalapeno, finely chopped 1 lime, juiced Pinch of Himalayan salt Pinch of fresh cracked pepper Garnishes: Fresno chili Cayenne pepper Cilantro Radishes

The fresh herbs, spicy peppers, tart lime and creamy yogurt are the perfect combination to pair with sweet corn. The vibrant colors, tropical scents and mouthwatering flavors will be sure to impress your dinner guests.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 3 servings

Ingredients

Corn

1 tablespoon vegan butter
3 corn husks, cut off the cob
Pinch of Himalayan salt
Pinch of fresh cracked pepper
Pinch of cayenne pepper
1/2 lime, juiced

Spicy Cilantro Lime Yogurt Sauce:

1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
2 cloves garlic, minced
1 tablespoon fresh cilantro, finely chopped
1 tablespoon jalapeno, finely chopped
1 lime, juiced
Pinch of Himalayan salt
Pinch of fresh cracked pepper

Garnishes:

Fresno chili
Cayenne pepper
Cilantro
Radishes

Prep

Remove the husks from the corn and cut the corn off the cob. Place all the corn in a bowl and set aside.

In a medium mixing bowl, add Forager Project Unsweetened Plain Cashewmilk Yogurt, minced garlic, finely chopped cilantro and jalapeno, juice of one lime and a pinch of both Himalayan salt and fresh cracked pepper. Mix well and set aside.

Heat a large cast iron to medium/high heat. Once hot, add 1 tablespoon of butter and allow to melt. Once melted, add the corn and allow to cook without moving for about 2 minutes (the corn should begin to char a bit). After 2 minutes, mix and season with a pinch of both Himalayan salt and fresh cracked pepper. Cook for another 2-3 minutes, until the corn is fragrant and bright in color.

Remove the corn from the heat and squeeze half of a lime over the top. Mix and set aside to plate.

Smear the yogurt sauce across each plate and distribute the corn evenly among the three plates. Add sliced fresno chilis, a sprinkle of cayenne pepper, fresh cilantro and sliced radishes. Enjoy!