Toasted California walnuts bring rich, nutty depth to this savory side dish – both chopped for texture and and blended into a dairy free crema – a bold combination of umami flavor.
4 ears of yellow corn
¼ cup extra-virgin olive oil
1 teaspoon smoked paprika, or more to taste
Kosher salt and freshly ground black pepper, to taste
½ cup California walnuts
½ cup water, room temperature
Zest and juice of 1 small lime
Kosher salt, to taste
½ cup California walnuts, toasted and finely chopped (about ⅓ cup chopped)
⅓ cup Parmesan cheese, finely grated or nutritional yeast
Preheat oven to 400°F. Husk your corn and halve it crosswise. Next, carefully quarter the corn lengthwise, and then again lengthwise to create your corn rib pieces.
Transfer your corn ribs to a baking sheet lined with parchment paper. Toss with olive oil, paprika, salt, and pepper. Transfer to the oven to roast, about 25 to 30 minutes, flipping halfway.
While the corn is roasting, make your crema. Combine walnuts and water in a high-speed blender container. Start the blender on low, then quickly increase the speed to the highest speed. Blend for 3 to 5 minutes until a very smooth consistency, scraping sides if necessary. Mix in lime zest and juice and season with salt. Transfer to a container and cool over an ice bath. Store in the refrigerator until ready to serve.
Then, in a small bowl, toss together walnuts, parmesan cheese (or nutritional yeast) and parsley. Set aside.
To assemble, transfer roasted corn to a serving platter, drizzling over the lime crema and scattering the walnut parmesan over top.
This creamy, dairy-free ranch gets its rich texture and a healthy boost from California walnuts. Packed with fresh herbs and tangy flavor, it’s a delicious dip, dressing, or spread for everything from salads to veggie platters.
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