Grilled Street Corn With Aji Amarillo Queso
[Vegan]

For the Corn

1. Preheat a grill or grill pan to high.
2. Open the husks of corn and remove the silk and discard. Soak the ears of corn in some cold water for 10 minutes.
3. Remove fron the water and drain the ears of corn. Place on the grill and steam the ear in their husks for 15 minutes or until the kernels are tender.
4. To serve, drizzle the hot ears of corn with the aji amarillo crema and sprinkle with hazelnut parmesan. Garnish with lime, chili flakes, and chopped cilantro.

For the Aji Amarillo Paste

1. Blend the ingredients together for 5 minutes or until smooth.

For the Hazelnut Parmesan

1. Pulse the hazelnuts in a food processor until finely chopped. Add the nutritional yeast and sea salt and pulse until the mixture is very crumbly and powdery.