Street Corn Salad with Spicy Cilantro Lime Yogurt Sauce

Ingredients

• 1 tablespoon vegan butter
• 3 corn husks, cut off the cob
• Pinch of Himalayan salt
• Pinch of fresh cracked pepper
• Pinch of cayenne pepper
• 1/2 lime, juiced
• Spicy Cilantro Lime Yogurt Sauce:
• 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon jalapeno, finely chopped
• 1 lime, juiced
• Pinch of Himalayan salt
• Pinch of fresh cracked pepper
• Garnishes:
• Fresno chili
• Cayenne pepper
• Cilantro
• Radishes

Prep

• Remove the husks from the corn and cut the corn off the cob. Place all the corn in a bowl and set aside.
• In a medium mixing bowl, add Forager Project Unsweetened Plain Cashewmilk Yogurt, minced garlic, finely chopped cilantro and jalapeno, juice of one lime and a pinch of both Himalayan salt and fresh cracked pepper. Mix well and set aside.
• Heat a large cast iron to medium/high heat. Once hot, add 1 tablespoon of vegan butter and allow to melt. Once melted, add the corn and allow to cook without moving for about 2 minutes (the corn should begin to char a bit). After 2 minutes, mix and season with a pinch of both Himalayan salt and fresh cracked pepper. Cook for another 2-3 minutes, until the corn is fragrant and bright in color.
• Remove the corn from the heat and squeeze half of a lime over the top. Mix and set aside to plate.
• Smear the yogurt sauce across each plate and distribute the corn evenly among the three plates. Add sliced fresno chilis, a sprinkle of cayenne pepper, fresh cilantro and sliced radishes. Enjoy!