COBB Grill New Zealand: Corn on the COBB

Ingredients

• 10 corn on the cob with husks intact
• Vegan cashew cultured butter
• Chopped fresh herbs (I used flat leaf parsley, coriander and chives)
• Fresh lime juice
• Generous pinch of Pink Himalayan salt + black pepper
• 2 cups raw cashew nuts, soaked overnight
• 1 cup water
• ½ cup fresh coriander leaves
• ½ cup fresh lime juice
• 2 tsp onion powder
• 2 tsp paprika
• 2 tsp ground cumin
• 2 tsp maple syrup
• 2 tbsp pickled jalapenos + 2 tbsp brine from pickled jalapenos
• Pink Himalayan salt + black pepper to taste
• 1.5 cups chargrilled corn sliced off the cob, roughly chopped
• 1 large sweet potato, grated
• 1 cup grated zucchini
• 1 cup chickpea flour, sifted
• 1 spring onion, finely chopped
• Half a red onion, finely chopped
• ¾ cup water
• ½ cup brown rice flour
• ¼ cup coriander leaves, finely chopped
• Juice from 1 lime
• 1 tbsp chopped jalapeno pickles + 1 tbsp jalapeno pickle brine
• 1 tsp smoked paprika
• ½ tsp baking soda
• ½ tsp apple cider vinegar with ‘the Mother’
• Pink Himalayan salt + black pepper