Course Side Dish
Dietary Need Garlic Free, Gluten Free, Mushroom Free, Nightshade Free, Soy Free
Servings 4 Servings


  • 4 ears of corn
  • 1 cup vegetable broth
  • ½ cup chopped fresh cilantro lightly packed
  • ¼ cup raw cashews toasted
  • Pinch cayenne (optional)


  • Put ¾ cup of the broth in a large pot. Cover and bring to a boil over high heat.
  • Add the corn, cover, decrease the heat to medium, and cook until the broth has evaporated, about 5 minutes.
  • To make the cilantro butter, put the cilantro, cashews, and remaining ¼ cup of broth in a small food processor or small blender and process for 1 minute.
  • Smear each ear of corn with the cilantro butter and sprinkle with cayenne if desired.


Per serving: calories: 183, protein: 6 g, carbohydrates: 32 g, fat: 6 g, calcium: 4 mg, sodium: 25 mg, dietary fiber 5 g