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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, [vegan] mexican street corn. One of my favorites. This time, I will make it a bit tasty. 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 current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. [Vegan] Mexican Street Corn is something that I’ve loved my entire life.

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 cook that.

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

And this Vegan Mexican Street Corn was way up at the top of that list! Now, the photos you see on the Internet show Mexican Street Corn smothered in a mayonnaise/sour cream mixture and then rolled in some kind of Mexican Cheese. And while I'm sure THAT is amazing too….it's also VERY FATTENING! 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 exceptional food [vegan] mexican street corn recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!