This week’s Friday Fave is a creamy, spicy twist on a classic — inspired by Mexican street corn, but totally plant-based and made with frozen corn (since fresh isn’t quite in season yet!).
Recipe
Ingredients:
- 1 1/2 cups frozen corn, thawed
- 1/2 cup raw cashews (either soaked overnight or soaked for 10 minutes in boiling water)
- 1 tbsp nutritional yeast
- 2 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt to taste
- 1/4 cup water (more if needed)
- Optional: pinch of cayenne or chopped jalapeño for extra heat
- Blend cashews, lime juice, spices, salt and water until creamy.
- Stir or pulse in thawed corn — keep some whole for texture.
- Adjust seasoning and spice to taste.
- Serve warm or chilled with tortilla chips, veggie sticks or as a taco topping.
Wishing you a bold and flavorful weekend.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
