Crispy Corn Dough Roll with Chili Lime

Prep Soak cashews in boiling water 15 minutes to soften. Shuck corn and pat dry. Mince garlic. Zest and juice the lime. Pick cilantro leaves.

Build 1 Whisk flour, cornmeal, sugar, yeast, and 0.25 tsp salt in a bowl. Pour in warm oat milk and 2 tbsp olive oil. Stir to a soft dough, then knead 5 minutes on a floured surface until smooth and stretchy. Cover and rest 20 minutes in a warm spot.

Sear Heat a grill pan or heavy cast iron skillet over high heat 3 minutes until smoking. Lay corn cobs in the pan and char 6 minutes turning every 90 seconds, until kernels blacken in patches all around. Lift to a board and rest until cool enough to handle.

Build 2 Drain cashews. Pulse in a small chopper with garlic, lime juice, nutritional yeast, warm water, remaining 0.25 tsp salt, and 1 tsp lime zest until smooth and pourable.

Build 3 Whisk ancho chili powder, smoked paprika, and cayenne in a small bowl. Preheat oven to 400F. Roll dough on a floured surface into a long thin strip 3cm wide and 3mm thick.

Bake Lay corn cobs side by side on a parchment-lined sheet pan. Wind the dough strip tightly around each cob in a spiral, sealing the ends by pressing into the corn. Brush with 1 tbsp olive oil and dust with half the chili spice. Bake 18 minutes until the dough turns deep gold and the corn kernels caramelize beneath.

Plate Lift trdelnik-wrapped corn to a plate. Drizzle cashew crema generously across the spiral, dust with remaining chili spice, scatter cilantro and sesame seeds, and serve with extra lime wedges for squeezing.