The cilantro butter for this recipe is brimming with flavor. It provides a healthier alternative to the ever-popular buttery, cheesy, salty way of flavoring corn on the cob.
Author: Chef Ramses Bravo
Recipe type: Side
Cuisine: American
Serves: 4 servings
Ingredients
1 cup no-salt-added vegetable broth (see post above)
4 ears of corn
½ cup chopped fresh cilantro, lightly packed
¼ cup raw cashews, toasted
Pinch cayenne (optional)
Instructions
Put ¾ cup of the broth in a large pot. Cover and bring to a boil over high heat.
Add the corn, cover, decrease the heat to medium, and cook until the broth has evaporated, about 5 minutes.
To make the cilantro butter, put the cilantro, cashews, and remaining ¼ cup of broth in a small food processor or small blender and process for 1 minute.
Smear each ear of corn with the cilantro butter and sprinkle with cayenne, if desired.
Notes
This recipe is reprinted with permissions from Bravo Express!, a no added salt, sugar, or oil vegan cookbook.