Mexican Street Corn

The perfect recipe for your next at-home fiesta! Finished with a drizzle of Mother Raw Ranch dressing, chili powder, cilantro and cashew cheeze crumble. 


  • ½ tsp Avocado Oil 
  • 4 Ears of Corn, husks removed 
  • ¼ cup Cashews, raw
  • 1 tbsp Nutritional Yeast
  • Dash of Garlic Powder
  • Pinch of Kosher Salt
  • ½ tsp Extra Virgin Olive Oil
  • ¼ cup Mother Raw Ranch Dressing
  • Pinch of Chili Powder, for topping
  • 2 tbsp chopped Cilantro, for topping
  • Lime wedges for serving


Heat a cast iron pan over medium-high heat and add the avocado oil to the skillet. Add the corn and cook about 3 to 4 minutes per side, until all sides are slightly charred and cooked.
In a blender or food processor, add the cashews, nutritional yeast, garlic powder, salt and extra virgin olive oil. Process until the cashews are crumbled and the mixture comes together.
Drizzle the Mother Raw Ranch dressing on top of the corn, top with chili powder, cilantro and cashew cheeze crumble. Serve with lime wedges. Enjoy!

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