Chef Amira Gharib, executive chef of Honeybee’s Cocktail Lounge
Chef Gharib’s Guest-Worthy Recipe:
Vegan Corn Ribs
“Corn is versatile, both a barbecue classic and a summer vegetable, perfect for warm weather entertaining. Fashioned as ribs, this dish with the char and fried elements comes out sweet but naturally salty. Incorporating Tex-Mex flavors that matched the sweet and char, such as pimento, macadamias, and cashew sour cream, creates a dish that is sweet, salty, creamy, and a tad spicy. Frying corn at your next barbecue will be sure to surprise and delight all guests.”
For the corn
4 ears corn
Enough pimento aioli (barbecue spice) to coat corn
Grated raw macadamia nuts
Fresh cilantro leaves (for garnish)
For the cashew sour cream
4 c cashew
Enough water to cover cashews
Dash of apple cider vinegar
Salt to taste
For the habanero relish
1/2 c lime juice
3/4 c finely diced red onion
1 Tbsp habanero pepper
1 chopped jalapeño
1 garlic clove, minced
Salt to taste
For the cashew sour cream, allow the nuts to ferment in water for two to three days. Drain the water, then blend on high speed with cider vinegar and enough water to create a silky-smooth blend. Season to taste.
Peel and clean four ears of corn. Cut down the middle, vertically, then into quarters from the top of each piece, being careful not to squish the kernels on the board.
For the habanero relish, combine the lime juice, red onion, habanero, jalapeño, garlic, and salt.
Fry seven to eight corn pieces in a skillet with canola oil until golden and curled.
To assemble, toss with pimento aioli and set over a ring of cashew sour cream. Place a teaspoon of relish on sides of corn. Garnish with raw macadamia, barbecue spice, and cilantro leaves.