Grilled Corn with Spicy Vegan Mayo, Cilantro & Lime

INGREDIENTS For cashew butter: 2 cups (300g) cashews 1/8 teaspoon Pink Himalayan salt (optional) For the Corn: 5 ears of corn or as many as you desire Extra virgin olive oil Sea salt Cayenne pepper Spicy Vegan Mayo: 1/4 cup cashew butter made with the NutraMilk 1-2 garlic cloves 1 ½ tsp sambal oelek chili paste* Juice of 1 lime & zest of ½ lime + more lime wedges to serve ¼ tsp sea salt ¼ tsp ground cumin ¼ cup + 2 tbsp. water A handful fresh cilantro chopped * You can substitute for siracha or other chili sauce.

INSTRUCTIONS

Making cashew butter:

1. Place cashews and salt in the NutraMilk container.
2. Press Butter cycle, set for 5-6 minutes.
3. Press Start.
4. Open the container lid.
5. If necessary, set for an additional 1-2 minutes for a creamier butter.
6. Leave ¼ cup cashew butter in the NutraMilk for recipe and store the rest for later use.

Making the spicy mayo:

1. Add rest of mayo ingredients along with cashew butter to the NutraMilk and press ¨Mix¨ until mayo sauce is smooth. Add more water, one tablespoon at a time until you’ve achieved the desired consistency.

Grilling the corn:

1. Drizzle peeled corn with olive oil and sprinkle with sea salt and a small dash of cayenne pepper.
2. Place the ears on a medium-hot grill. Roast them turning occasionally, until toasted, about 12-15 minutes. (If you don't have a BBQ, you can grill the corn in the oven using the "broil" setting. Keep an eye on them to make sure they don't burn).

To serve:

Place corn on a plate and drizzle with a generous portion of the spicy mayo. Sprinkle with chopped cilantro and serve with lime wedges.

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