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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, [vegan] mexican street corn. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

These vegan Elotes, also known as Mexican Street Corn, are a fun and delicious way to celebrate the coming of spring and summer! Perfect for your vegan Cinco de Mayo party, or if you're looking for some fresh and easy vegan BBQ ideas this summer. Whether you roast them in the oven or atop your grill.

[Vegan] Mexican Street Corn is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. [Vegan] Mexican Street Corn is something that I have loved my entire life.

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

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. Okay, I may like food more than most. With grilling season almost here and so many needing grilling ideas, this is one recipe for the list.

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.

This is a vegan version of Mexican street corn on the. Roasted Corn is fab this time of the year. I love the fresh corn grilled with some lemon and chili powder, or loaded on occasion. Elote style loaded corn can be a bit messy, so I decided to make it off the cob. Add to it some black beans for a heartier dip/salad and a dollop of chipotle mayo and you are ready.

So that’s going to wrap it up for this special food [vegan] mexican street corn recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!