We’ve been a bit dessert-heavy with recipes lately, so I’m adding some more healthy savory dishes to help balance things out. This corn recipe with homemade dairy-free cilantro butter is actually from a very nutritious cookbook called Bravo Express, by Chef Ramses Bravo of the TrueNorth Health Center in Santa Rosa, California. Every recipe in this plant-based collection is actually oil-free, salt-free, and added sugar-free.
Dairy-Free Cilantro Buttered Corn with No Added Salt or Oil
A few years back, we featured a recipe for Edamame Kale Salad with Mango Ginger Dressing from Bravo Express. I had intended to share this cilantro butter corn at that time, but it got lost in the shuffle. But better late than never, right? Fortunately, recipes and good cookbook never become outdated. And now I have time to add a couple recipe notes.
- Salt: If you don’t follow a sodium-free or very low sodium diet, this cilantro buttered corn might taste like something is missing to you. If you are okay with salt, you can use a regular vegetable broth or add a little salt to the dairy-free cilantro butter when blending. Or you can simply leave a salt shaker out for anyone who wants to sprinkle a little on their corn.
- Other Veggies: In addition to corn, this dairy-free cilantro butter is great on fajita vegetables, steamed carrots, and other vegetables. It’s also excellent on rice (think burritos and bowls) and might even make a great sandwich spread.
Special Diet Notes: Dairy-Free Cilantro Butter over Corn
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a broth that suits your dietary needs.
- 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)
- 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.
More Oil-Free, Plant-Based Recipes
Eggplant in Garlic Sauce
Chef AJ’s Gluten-Free Vegan Lasagna
Green Beans Almondine
