Mexican Grilled Corn:

  • 2 tsp vegan butter or cooking oil
  • 1 shallot, thinly sliced
  • 2 cups corn kernels, fresh or frozen
  • 1 tsp paprika
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • Sea salt and freshly cracked black pepper, to taste

Cashew Cream:

  • ½ cup raw cashews, soaked in water overnight or in hot water for 1 hour
  • 2 tbsp lime juice
  • Water, as needed
  • Sea salt and freshly cracked black pepper, to taste

BBQ Pulled Jackfruit:

  • 1 (565g) can young green jackfruit in brine
  • ½ cup BBQ sauce (check that it is vegan and gluten free)

To Assemble:

  • 1 bag Thin and Crispy Twist of Lime tortilla chips
  • 1 ripe but firm avocado, diced
  • Fresh cilantro leaves


For the Mexican Grilled Corn:

  1. In a large frying pan, heat the vegan butter or cooking oil over medium-high heat. Add the shallots and sauté until golden brown and fragrant.
  2. Add the corn kernels and spices and cook until slightly charred. Once charred, season with seat salt and black pepper. Then remove from the heat and set aside.

For the Cashew Cream:

  1. Blend all the ingredients for the cashew cream in a food processor until very smooth. Adjust consistency by adding water 1 tbsp at a time until cream reaches a pourable consistency.
  2. Season with sea salt and black pepper to taste and set aside.

For the BBQ Pulled Jackfruit:

  1. Drain the can of jackfruit and shred the fruit with a fork into small stringy bits.
  2. Transfer shredded jackfruit to a frying pan and add the barbeque sauce. Mix thoroughly and heat through over medium heat.

To Assemble:

  1. Put a layer of tortilla chips on a large serving platter and top generously with Mexican grilled corn, pulled jackfruit, cashew cream, diced avocado, and fresh cilantro leaves. Serve immediately and enjoy!