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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, [vegan] mexican street corn. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

[Vegan] Mexican Street Corn is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. [Vegan] Mexican Street Corn is something that I’ve loved my entire life.

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To begin with this particular recipe, we must first prepare a few components. You can cook [vegan] mexican street corn using 9 ingredients and 5 steps. Here is how you can achieve 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. Take 1 cup cilantro
  4. Make ready 4 limes
  5. Take Chili powder
  6. Make ready 1/4 cup cashew mayo/sour cream
  7. Get 2 teaspoons Sriracha
  8. Make ready 2 tablespoons Follow Your Heart Parmesan
  9. Get Sea salt

The street vendors were seen serving local corn grilled and smothered with mayo, Cotija cheese, lime and sprinkled with chili. We enjoyed many vegan tacos, burritos, and sweet and savory tamales. I must say, the food was so flavorful and fresh. Delicious roasted corn on the cobb topped with Mexican dairy-free cashew sour cream, and dairy-free cheese, chopped cilantro, Ancho chili powder and a squeeze of fresh lime.

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.

I must say, the food was so flavorful and fresh. Delicious roasted corn on the cobb topped with Mexican dairy-free cashew sour cream, and dairy-free cheese, chopped cilantro, Ancho chili powder and a squeeze of fresh lime. 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. Laura's Famous Vegan Mexican Street Corn.

So that’s going to wrap this up for this exceptional food [vegan] mexican street corn recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at 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!