This creamy, smoky, spicy, sweet and salty salad is the perfect side for summer BBQs. Bring it to the potluck and watch your adoring fan club gather ‘round.
1. Spray your grill and cook the corn until slightly charred (about 10 minutes).
2. Remove from the heat and cut the kernels from the cob.
3. Drain the soaked cashews and add them to the bowl of a food processor. Add the water, nutritional yeast, garlic powder, salt, smoked paprika, cayenne pepper and lime juice and blend them all together until smooth.
4. In a large bowl, add the corn and chopped cilantro. Add the sauce and toss to combine. Lightly dust with more smoked paprika and cayenne pepper, if desired.