This dish is on the menu at Etérea, the newest bar by cocktail expert Souther Teague and Overthrow Hospitality, which has for years been operating cocktail bars with vegan menus.
For this dish, executive chef Xila Caudillo makes approximately four vertical cuts into cobs of corn and fries them until the individual “ribs” curl.
She makes a creamy vegan sauce by soaking raw cashews overnight and blending them with water, lime juice, apple cider vinegar and salt.
Separately, she makes a cilantro aïoli be thinning out vegan mayonnaise with a little olive oil and then adds cilantro, apple cider vinegar, onion powder and salt.
To plate the dish she cuts the corn into individual ribs and tosses them in the cilantro aïoli with some paprika. She plates a dollop of the cashew cream and puts the corn ribs on top, garnishing with pickled onions, vegan cheese substitute and cilantro.