Mexican Corn-on-the-Cob

Editor’s note: SEEDS CEO and plant-based chef Camila Skaf shares a beautiful, light side dish for a sunny dinner party with friends. Serve warm with spicy black beans, tangy coleslaw and tamales for a fun, Southwestern-themed dinner.

Yield: Servies 4 cob halves Total Time: 45 minutes



  • 2 corn cobs, each cut in half
  • Smoked Cheddar Cheese
  • Bread crumbs
  1. Cook corn cobs in boiling water until soft.
  2. Place cooked corn cobs in a platter and keep warm.
  3. Make Smoked Cheddar Cheese and Toasted Bread Crumbs (see below).
  4. Using a fry pan or grill, char-grill the boiled corn cob halves.
  5. Roll the grilled corn cob halves in the smoked cheddar cheese and toasted bread crumbs.
  6. Place grilled cobs on a platter and serve warm.


Smoked Cheddar Cheese

  • 1 c. raw cashews
  • 1/4 c. yeast flakes
  • De-seed, de-skinned roasted capsicum
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 garlic clove, crushed
  • 1 c. water
  • Process in blender until a smooth texture is reached
  • Stir continuously over low heat to thicken – approx. 5 minutes.


Bread Crumbs
  • 1/2 c. bread crumbs
  • 1 tsp. olive oil
  • Salt and pepper to taste
  1. Toast bread crumbs in skillet with olive oil and salt and pepper to taste. Set aside.

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