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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, [vegan] mexican street corn. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. [Vegan] Mexican Street Corn is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must 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 5 ears corn, cut in half
  2. Prepare 2 tablespoons garlic oil
  3. Get 1 cup cilantro
  4. Get 4 limes
  5. Make ready Chili powder
  6. Take 1/4 cup cashew mayo/sour cream
  7. Prepare 2 teaspoons Sriracha
  8. Get 2 tablespoons Follow Your Heart Parmesan
  9. Prepare Sea salt

Although most recipes for grilled corn suggest leaving on the husks, you have marinated the corn, which prevents it from drying out. 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).

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.

Bring a large pot of water to a boil. Remove from water and pat dry. Bring a grill pan or actual grill to a medium high heat. This Vegan Mexican Street Corn Salad is everything you love about grilled Mexican street corn without the mess! 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!

So that is going to wrap it up with this exceptional food [vegan] mexican street corn recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!