A great street-corn inspired side dish to your favorite Cool Beans wrap, or alongside any meal of the day. (And shhhh...don't tell anyone, but some of our team has been known to eat the corn just as lunch on its own....)
24 oz corn kernels
¼ cup vegan sour cream
1 tbsp vegan mayo
2 tbsp nutritional yeast
2 tbsp fresh cilantro, finely chopped
1 tbsp lime juice
¼ tsp red pepper flakes
¼ tsp cayenne pepper
½ tsp chili powder
1. Heat a large skillet over high heat. When hot, add the corn kernels to the skillet. Cook the corn kernels, allowing them to brown, stirring occasionally, until most of the kernels appear charred, about 5 minutes.
2. Add the charred corn to a large bowl. Add the remaining ingredients and stir well to combine.
3. Serve warm or allow to chill in the refrigerator for 2 hours before serving.