Elote Style Cream Corn

Ingredients

• 680g sweet corn kernels
• 1 tbsp vegan margarine
• 230g yellow onion, peeled and diced
• 15g garlic, peeled and minced
• 40g jalapeño, stemmed, seeded and diced
• 2 tbsp vegan mayonnaise
• 120ml cashew cream
• 65g vegan parmesan cheese
• 1 tsp chilli powder
• 1½ tbsp fresh lime juice
• 20g lime zest
• 120ml cold water
• 1 tsp sea salt (optional / to taste)
• 14g fresh coriander leaves, chopped

Directions

1. Heat a medium stockpot over medium-low heat. Add the margarine and melt.
2. Add the onion, garlic, jalapeño and a pinch of salt. Cook gently until the vegetables are tender.
3. Add the corn and mix well. Heat through, then add the chilli powder and cook until fragrant.
4. Add the mayonnaise, cashew cream, vegan parmesan and water. Stir to combine, then remove from heat.
5. Place about 1 cup of the mixture into the Vitamix container and secure the lid.
6. Start on the lowest speed, then quickly increase to the highest speed. Blend for 20–30 seconds until smooth and creamy, using the tamper as needed.
7. Return the blended mixture to the pot and stir to combine.
8. Add the lime zest and 1 tbsp lime juice. Taste and adjust seasoning with remaining salt and lime juice if needed.
9. Transfer to a serving bowl and garnish with chopped coriander.

Recipe Notes

• Frozen corn works perfectly - just thaw before cooking.
• Fresh corn kernels may be added with the onion and cooked until tender.