Equipment
- stove
Ingredients
- ¼ cup Panacheeza dairy free parmesan
- 6 ears corn, kernels cut off
- ½ small red onion, finely chopped
- 1-2 jalapeños, finely chopped (for desired spice)
- ½ cup cilantro leaves, finely chopped
- 1 tsp chili powder
- 1 tsp garlic powder
- ¼ tsp sea salt, more or less, to taste
- ¼ cup plain unsweetened dairy-free yogurt
- 1 lime, zested and juiced
Method
- Heat a large cast iron or non stick skillet over medium high heat. Add in the corn kernels and sauté for 4-5 minutes, stirring occasionally, until the edges are charred. You can deglaze with a splash of water if needed, but it shouldn't stick as the corn will release some water when cooking. Set aside to let cool.
- Add the cooked corn and remaining ingredients to a medium sized bowl and stir to combine. Season to taste.
- Serve room temperature, warm, or chilled, based on your personal preference, with chips or sliced veggies for dipping! You can even eat it by the spoonful or serve as a base for grilled tofu.
Nutrition
Serving 1servingCalories 82kcalCarbohydrates 7gProtein 4gFat 5gSaturated Fat 1gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.02gSodium 399mgPotassium 51mgFiber 1gSugar 2gVitamin A 240IUVitamin C 5mgCalcium 9mgIron 0.4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.