1. Pulse almonds in a food processor or blender until crumbly. Transfer to a small bowl and add the nutritional yeast and salt. Stir to combine.

1. Preheat a small skillet over medium heat. Add oil, garlic, and onions and cook till translucent, 7-10 minutes. 
2. Add pinto beans and continue to cook, 3 – 5 minutes. 
3. Transfer the bean mixture to a blender or food processor and add the remaining ingredients. Blend until smooth and refrigerate.

1. Fill a chimney starter with charcoal. Light the coals at the base of the starter and allow to burn until the coals have partially greyed over, 10-15 minutes.
2. Add coals to the base of the Kickoff Grill, spreading evenly with charcoal tongs. 
3. Place the domed grill grate over the top of the base and adjust the draft to medium. Heat for 5 minutes. 
4. Rub the corn with oil and place it on the grill. Grill the corn until evenly golden and slightly charred, 10-12 minutes.  
5. Brush the corn all over with pimento mayonnaise and sprinkle with cayenne (if desired), cotija, jalapenos, and cilantro.
6. Serve with lime wedges. 
    

Epazote powder is an aromatic dried herb that grows wild throughout Mexico and the southwestern U.S. You can find an optional herb to this at a local Mexican store. Dehydrate the herb in the oven at a low temperature for 8 hours, then use a blender or food processor to grind into a powder.

To adjust draft, use the Hook and Carry Handles to rotate the grill clockwise. This adjusts the draft from the four, evenly spaced draft vents. These cross-directional vents create maximum airflow for even heating as you grill. To decrease draft and reduce the grill heat, twist the lid counterclockwise.