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Creamy Dairy-Free Mexican Street Corn Recipe with Easy Cashew Crema

dairy-free Mexican street corn - featured image
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A dairy-free twist on classic Mexican street corn featuring smoky grilled corn coated in a creamy, tangy cashew crema. Perfect for a plant-based snack or summer BBQ.

Ingredients

Scale
  • 4 ears of fresh corn, husked (or about 4 cups of frozen corn kernels, thawed)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup raw cashews, soaked in hot water for 20 minutes
  • ½ cup water (adjust for desired creaminess)
  • 2 tablespoons fresh lime juice
  • 1 small garlic clove, minced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder or chipotle powder
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Extra lime wedges (for serving)
  • Dairy-free cotija cheese or nutritional yeast (optional, for a cheesy flavor)
  • Crushed toasted pepitas or chili flakes (optional, for crunch and spice)

Instructions

  1. Soak the cashews in hot water for at least 20 minutes to soften. For creamier texture, soak overnight in cold water.
  2. Husk the fresh ears of corn, removing all silk strands. Brush each ear lightly with 1 tablespoon olive or avocado oil, then sprinkle with salt, pepper, and smoked paprika.
  3. Heat grill or grill pan to medium-high. Grill corn for 10-12 minutes, turning every 2-3 minutes until kernels are charred and blistered but not burnt.
  4. Drain and rinse soaked cashews. Add to a high-speed blender with ½ cup water, lime juice, minced garlic, cumin, chili powder, and a pinch of salt. Blend until smooth and creamy, adding more water if needed for pourable consistency.
  5. Generously coat the warm grilled corn with the cashew crema using a spoon or brush.
  6. Garnish with chopped cilantro, crushed toasted pepitas, and optional dairy-free cotija or nutritional yeast. Serve with extra lime wedges and enjoy immediately.

Notes

Soaking cashews is essential for a smooth crema. If you don’t have a grill, roast corn in the oven at 425°F for 20-25 minutes, turning halfway. Prepare cashew crema ahead and store in fridge up to 3 days. Adjust spice level by adding jalapeño or extra chili flakes. Use frozen corn if fresh is unavailable, but thaw and pat dry first.

Nutrition

Keywords: dairy-free, vegan, Mexican street corn, cashew crema, plant-based, gluten-free, summer BBQ, snack

Find it online: https://milaspoon.com/creamy-dairy-free-mexican-street-corn-recipe-with-easy-cashew-crema/