Mexican Street Corn With Lime-Coconut Crema by Mexican Street Corn With Lime-Coconut CremaIngredients: 12 ears of fresh sweet corn 1 cup of cashews (soak for at least 4 hours) 1/3 cup fresh lime juice 3 tablespoons coconut milk 1/8 teaspoon sea salt 1/4 cup water 1/2 bunch chopped fresh cilantro hemp seeds to garnishDIRECTIONS: - Preheat grill, on a gas grill medium/low heat is best. - Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating. - Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery. - Grill corn over medium heat, turning often, until cooked through and slightly charred - Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprinkle generously with cilantro, hemp seeds and maldon salt. Enjoy!