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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, [vegan] mexican street corn. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

[Vegan] Mexican Street Corn is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. [Vegan] Mexican Street Corn is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have [vegan] mexican street corn using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make [Vegan] Mexican Street Corn:
  1. Get 5 ears corn, cut in half
  2. Make ready 2 tablespoons garlic oil
  3. Prepare 1 cup cilantro
  4. Take 4 limes
  5. Prepare Chili powder
  6. Get 1/4 cup cashew mayo/sour cream
  7. Get 2 teaspoons Sriracha
  8. Prepare 2 tablespoons Follow Your Heart Parmesan
  9. Get 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. Another summer BBQ favorite - Grilled Vegan Mexican Street Corn!

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.

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. Vegan mayo, lime, jalapeno, onions and chili lime seasoning all smoother the corn in the greatest sauce of all time, then toss with this vegan Cotija cheese, and you will know what true bliss is. Mexican street corn salad is an easy version of Mexican street corn called Elote.

So that’s going to wrap this up for this special food [vegan] mexican street corn recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!