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Cooking with Caroline: Plant-Based Spicy Street Corn

Instead of resorting to the classic butter, salt and pepper garnish, spice things up! This Plant-Based Spicy Street Corn is tangy, creamy, savory and so easy to make. Serve it as an appetizer at your next cookout, pair it with sangria at your next dinner party, or make it as a quick and easy side dish for dinner with the fam! The heat from this plant-based spicy street corn is balanced out with a creamy, refreshing and completely dairy-free chipotle aioli. 

And good news: this time of year corn is not only dirt cheap, but it’s extra fresh and flavorful, to boot! It’s always important to take advantage of what’s in season (it's better for the environment, your wallet, and your taste buds), but it’s easy to get sick of the same old, same old so this spicy street corn is a great way to dress up a common summer side. 

Serves: 6

Cook Time: 15 minutes


6 ears of corn (in husks)

1 cup of raw, soaked cashews*

½ cup water

1 chipotle pepper (large for more heat, small for less heat)

½ lime (juice)

½ lemon (juice)

1 cup of cilantro**

1 tablespoon of maple syrup or agave

½ teaspoon garlic powder

Sea salt, and ground black pepper to taste

*Soak cashews until soft (15+ minutes, overnight is best). If you’re like me and don’t plan ahead, place cashews in a microwave safe bowl, covered with water and microwave until soft

** Fun fact: Depending on a person’s genetics, they may perceive the flavor of cilantro to be soapy. If you’re part of this population, no worries! Try swapping out the cilantro for ¼ cup of shredded lime basil on your Spicy Street Corn.


  1. Microwave 2 pieces of corn at a time (in husks) for 3 minutes on high. Let them sit before shucking.
  2. Blend until creamy: cashews, water, chipotle pepper, lemon, maple syrup/agave, sea salt, black pepper and water.
  3. Shuck corn, and garnish with sea, black pepper, garlic powder, lime juice, chipotle aioli (cashew chipotle blend), and fresh cilantro.
  4. Enjoy!

By Caroline DiNicola Fawley

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