Slice off the kernels with a sharp knife and set aside. In a high powdered blender or food processor add soaked cashews, milk, chili powder, nutritional yeast and salt. Blend of high until creamy, about 2-3 minutes. Place a large skillet over medium high heat and add 1 tablespoon of avocado oil.. Instructions. Preheat oven to 500 degrees, place ears of corn on a baking sheet, and roast for 20 minutes. Remove and allow to cool. In a large bowl, combine mayonnaise, lime juice, chicken broth, garlic, cilantro, hot sauce, salt and pepper and mix well. Set aside.
CORN, AVOCADO AND TOMATO SALAD (OR DIP) EVERYDAY JENNY
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Recipe tips. Inside Out: This recipe would be great to use to stuff an avocado.Instead of dicing your avocado, make the salsa without it and scoop it right into half an avocado. Roasted: Feel free to roast fresh summer ears of corn on the grill, then remove the kernels.About 4 ears equal the two cans called for.. Instructions. Place corn on the cob into a large stock pot of boiling water and cook cobs for 5-7 minutes or until fork tender. Drain and rinse with cold water to cool. Use a knife or corn stripper to cut the kernels off the cob. Break apart the long strips of kernels into smaller pieces and place into a mixing bowl.
