When I was growing up, corn on the cob was a summer staple — barely steamed so the kernels were still crisp and never mushy. This is a parve play on a popular Mexican street food, using nutritional yeast in place of traditional Cotija cheese. If you’re nervous about using something that may not become a pantry staple, you can omit it, but don’t. Being adventurous in the kitchen is fun!
Grill corn over medium heat until grill marked, about three minutes per side. Remove from grill to a platter.
Combine mayonnaise, parve sour cream, lime juice, and chili powder and brush onto all sides of the corn.
Sprinkle with nutritional yeast.
Description:
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
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