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

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, [vegan] mexican street corn. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

[Vegan] Mexican Street Corn is only one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. [Vegan] Mexican Street Corn is something that I have loved my whole life.

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

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! 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.

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.

Mexican street corn salad is an easy version of Mexican street corn called Elote. Elote is a popular dish sold by Mexican street vendors. Besides, it's also common at festivals and markets in Mexico. Mexican street corn is boiled or roasted corn on the cob that is served with a spicy mixture of mayonnaise, spices, lime juice, and cheese on top. These vegan street corn nachos taste like the real deal.

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