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

Hey everyone, I hope you are 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. For mine, 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. The street vendors were seen serving local corn grilled and smothered with mayo, Cotija cheese, lime and sprinkled with chili.

[Vegan] Mexican Street Corn is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. [Vegan] Mexican Street Corn is something which I’ve loved my whole life.

To get started with this 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 it.

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

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! This corn is a hit with everyone, whether consuming a plant-based diet or not. It is creamy and highly flavorful with sweet notes from the corn and agave, balanced with tangy lime flavors and some heat from Mexican spices.

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 corn is a hit with everyone, whether consuming a plant-based diet or not. It is creamy and highly flavorful with sweet notes from the corn and agave, balanced with tangy lime flavors and some heat from Mexican spices. This vegan Mexican street corn recipe is my new favorite summer grilling recipe. Bring a large pot of water to a boil. Remove from water and pat dry.

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