Here’s a ravishingly refreshing salad using some of the greatest treasures of the summer harvest. This is sort of inspired by a Mexican street style salad and has a bit of heat, courtesy of some cayenne pepper. I used Kite Hill almond milk cream cheese (chive flavor), but some crème fraîche, full fat greek yogurt, or regular cream cheese plus some chives or spring onion tops will absolutely work.
To roast your corn, throw them (figuratively), unhusked, into a 350 degree F oven for 30 minutes. Allow them to cool completely, then peel them and cut the kernels off the cobs.
Vegan Creamy Roasted Corn Salad
8 cobs of corn, roasted and cut off the cob
4 red radishes, thinly sliced into half moons
1/2 cup cherry tomatoes, halved lengthwise
1 spring onion, halved and thinly sliced
1/2 cup of chopped cilantro
1/4 cup of freshly squeezed lime juice
3 heaped tbsp. Kite Hill Chive Cream Cheese*
3 tsp. cumin
1/4 tsp. cayenne pepper
salt and pepper to taste (around 1 tsp. of each)
Mix the roasted corn, radishes, tomatoes, and spring onions together in a medium sized bowl. In a smaller bowl, whisk the lime juice and cream cheese until well combined. Season with cumin, cayenne, salt and pepper. Add the dressing to the vegetables and toss. Refrigerate until you are ready to serve.
*See intro for cream cheese explanations