Grilled Corn with Cashew Dip
30—35 Min
Corn season has begun! A good reason to jazz up your traditional grilled corn on the cob a little. And a delicate cashew nut sauce and the flavor of Kotányi Smoked Paprika do just that. And don't forget to add a few flakes of grated Parmesan (umami!). Sound good? It really is!
Ingredients 4 Portions
- 4 pcs.Corn on the cob
- 2 tbsp.Olive oil
- 7 tbsp.Parmesan, grated
- 1 tbsp.Cilantro, fresh, chopped
- 1 tsp.Paprika, Smoked
- 1 tsp.Garlic Granules
For the cashew dip
- 3 tbsp.Cashews
- 2 tbsp.Sour cream
- 1 pinchSea Salt, Coarse
Preparation
- 1
To make the cashew dip, soak the cashews in water for at least 2 hours. Then drain and blitz with the sour cream, some water and a pinch of sea salt in a mixer until smooth.
- 2
Then heat up some water with a pinch of salt in a tall pan. Cook the corn on the cob over a low heat until soft and allow to drain off.
- 3
Now pat the corn on the cob dry with a piece of paper towel, brush with olive oil and rub with a little garlic powder. Grill over direct heat for around 5 to 10 minutes equally on all sides.
- 4
Then garnish the corn generously all over with the cashew sauce. Season with Parmesan, a pinch of smoked paprika and chopped cilantro.
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