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When I was growing up, corn on the cob was a summer staple — barely steamed so the kernels were still crisp and never mushy. This is a parve play on a popular Mexican street food, using nutritional yeast in place of traditional Cotija cheese. If you’re nervous about using something that may not become a pantry staple, you can omit it, but don’t. Being adventurous in the kitchen is fun!
8 ears corn, husked
1/2 cup Gefen Mayonnaise
1/4 cup parve sour cream (use soy-free if needed)
juice of 2 limes (about 4 tablespoons Tuscanini Lime Juice)
1 teaspoon chili powder or smoked paprika
nutritional yeast, to taste
Grill corn over medium heat until grill marked, about three minutes per side. Remove from grill to a platter.
Combine mayonnaise, parve sour cream, lime juice, and chili powder and brush onto all sides of the corn.
Sprinkle with nutritional yeast.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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