Creamy Lime Dressing
1/2 cup unroasted cashews
1/2 cup hot water
2 tablespoons freshly squeezed lime juice
1 teaspoon olive oil (or coconut oil)
1 clove garlic, peeled
2 teaspoons white (shiro) miso
Corn Salad
4 ears of corn, husks and silk removed
olive oil
1/2 cup lightly packed, chopped fresh cilantro
2 scallions, green part only, thinly sliced
1 green or red jalapeno pepper, roasted or fresh, seeded and minced
1 ripe avocado, diced
1 big red ripe tomato, cored and diced
2 teaspoons chili powder
lime wedges, for garnish
Make the dressing first. Soak the cashews in hot water for 30 minutes, then pulse the cashews and soaking water in a blender until smooth. Add the remaining dressing ingredients, pulse until silky, then chill until ready to use.
Preheat a cast-iron grill pan over medium-high heat. Rub the ears of corn with olive oil and grill each ear until the kernels are lightly charred, turning the cobs occasionall, about 3 to 4 minutes. Transfer them fromthe pan to a cutting board and coll just enough to handle. Use a sharp knife with a thin blade to slice the corn kernels from the cob; for best results slice a few rows off an ear, lay it flat on the cutting board, then slife off the remaining corn.
Transfer the corn to a a big mixing bowl. Add the cliantro, scallions, and jalapeno. Drizzle on the dressing and toss to combine. Transer the salad to serving dishes. Top each servin with diced avocado and tomato and sprinkle with chili powder. Serve immediately with lime wedges.