This is the perfect side to serve at barbecues or as a side to a Mexican-themed fiesta.
4 ears of organic corn, shucked
1 handful of fresh cilantro, diced
1/2 red onion, diced
1/4 cup of soy-free veganaise or canola mayonaise
Juice of 1/2 lime
Sea salt/black pepper to taste
1 tablespoon of grapeseed oil or pat of organic butter (melted)
Optional: Shredded raw goat cheese
Pre-heat oven to 400 degrees F. Rub ears of raw corn with a tablespoon of grapeseed oil or melted organic butter. Roast corn for 20 minutes until browned, turning them over once halfway through cooking time.
Let ears of corn cool. In the meantime, in a bowl, add freshly diced red onion, cilantro, lime juice and veganaise in large bowl. When corn is cool, prop vertical on a cutting board and slice off all the kernels of corn. Repeat for each ear. Add kernels of corn to the bowl. Mix well and season with salt and pepper. Serve with shredded raw goat cheese on top. (Or omit cheese to keep it vegan.)