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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, [vegan] mexican street corn. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

[Vegan] Mexican Street Corn is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. [Vegan] Mexican Street Corn is something that I’ve loved my whole life. They’re nice and they look wonderful.

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.

To begin with this recipe, we have to prepare a few components. You can have [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. Make ready 5 ears corn, cut in half
  2. Get 2 tablespoons garlic oil
  3. Get 1 cup cilantro
  4. Get 4 limes
  5. Get Chili powder
  6. Get 1/4 cup cashew mayo/sour cream
  7. Make ready 2 teaspoons Sriracha
  8. Make ready 2 tablespoons Follow Your Heart Parmesan
  9. Get 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! In this video, I show you my recipe for Mexican street corn.

Steps 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.

It's quick which means it can be made on a weeknight, but is full of flavor so it tastes like. 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 is going to wrap it up for this special food [vegan] mexican street corn recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s 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. Thanks again for reading. Go on get cooking!