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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, [vegan] mexican street corn. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

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.

To begin with this recipe, we must 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. Get 5 ears corn, cut in half
  2. Make ready 2 tablespoons garlic oil
  3. Take 1 cup cilantro
  4. Get 4 limes
  5. Take 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. Make ready 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 special food [vegan] mexican street corn recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in 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!