Jamaican Corn Salad
Roasted Jamaican Corn Salad
3-4
This corn salad recipe is oddly inspired by Disney's Animal Kingdom's Harambe Grilled Corn...
Ingredients
Roasted Corn
- 4 ears fresh corn, husks & silks removed
- curry, cumin, chili powder, thyme, 1 tsp each
- salt & pepper, to taste
- vegan butter, avo oil, or coconut oil for coating
Corn Salad Sauce
- raw unsalted cashews, 1 cup soaked for 10-20 min
- white vinegar, 1 tbsp
- dijon mustard, 1 tsp
- lemon, half juiced
- cayenne pepper, 1 tsp or a little more for extra spice
- garlic powder, 1 tsp
- onion powder, 1 tsp
- salt & pepper, to taste
- water or broth for thinning
Optional Garnish
- lime
- fresh herbs like parsley or cilantro
Directions
Preheat oven to 400°.
Melt butter or oil, about a tablespoon, and mix spices in, plus a pinch of salt and pepper. Use a baster to coat your corn.
Place glazed corn on a baking sheet and enter into heated oven.
Roast for 20 minutes, flipping halfway. Then remove from oven and set aside to let corn cool.
While the roasted corn cools down, prepare your sauce.
Drain cashews completely and add all ingredients in a blender or food processor.
Add 2 tbsp water or broth to thin, blend and continue to add more as needed until desired consistency. I like a thicker consistency, but it’s up to you!
Cut corn kernels off the roasted cobs into a bowl.
Add your sauce and mix together.
Garnish with fresh herbs and lime juice, if desired.