[Vegan] Mexican Street Corn
[Vegan] Mexican Street Corn

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, [vegan] mexican street corn. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

[Vegan] Mexican Street Corn is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. [Vegan] Mexican Street Corn is something which I have loved my entire life. They are fine and they look wonderful.

Enter this vegan take on classic Mexican street corn, with the perfect storm of flavors to finally turn me into a corn on the cob lover. Unlike one note corn on the cob, this stuff is spicy, garlicky, fresh, salty, smoky and just a bit sweet. The corn cobs are brushed with garlic oil then grilled until they're golden and juicy.

To begin with this recipe, we must first prepare a few ingredients. You can cook [vegan] mexican street corn using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make [Vegan] Mexican Street Corn:
  1. Get corn, cut in half
  2. Prepare garlic oil
  3. Get cilantro
  4. Get limes
  5. Make ready Chili powder
  6. Get cashew mayo/sour cream
  7. Get Sriracha
  8. Take Follow Your Heart Parmesan
  9. Prepare Sea salt

Fresh, grilled corn on the cob (elotes), sliced off the cob (esquites), and paired with a cool, creamy, and tangy gluten-free, allergy-free mayo-based sauce with cilantro, lime, and a dash of spice! This Vegan Esquites recipe is a fun and delicious way to taste a bit of Mexican culture! If you celebrate Cinco de Mayo, you could make this vegan Mexican street corn salad for your party, or if you're looking for some fresh and easy vegan BBQ sides. Once you've prepared the vegan queso, set that aside.

Instructions to make [Vegan] Mexican Street Corn:
  1. Heat a large skillet over medium-high heat. Brush corn generously with garlic oil and cook until golden brown, about 7-10 minutes, turning corn frequently to ensure its browned on all sides. Corn can also be cooked on a grill or under a broiler.
  2. While corn is cooking, use a microplane to grate lime zest over cilantro (roughly 2 heaping tablespoons). Add a generous pinch of sea salt (roughly 1/4 teaspoon) and chop the mixture until the cilantro is very finely minced.
  3. Add Sriracha to cashew mayo and whisk to combine.
  4. Once corn is cooked, brush each cob with a generous amount of Sriracha mayo mixture. Sprinkle with chili powder, then roll in cilantro lime mixture. Lay on a platter and sprinkle with cashew parmesan.
  5. Corn can be served warm or at room temperature.

Add corn and black beans to the baking dish and then pour all of the vegan queso into the baking dish. Another summer BBQ favorite - Grilled Vegan Mexican Street Corn! Instead of using the traditional mayonnaise rub I did something a little different to reduce the fat and calories. And with a shake or two of my Vegan Parmesan - perfecto! (Be sure and grab plenty of napkins). This Mexican Street Corn Salad is everything good in this world.

So that is going to wrap this up for this exceptional food [vegan] mexican street corn recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!