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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, [vegan] mexican street corn. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

[Vegan] Mexican Street Corn is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. [Vegan] Mexican Street Corn is something which I have loved my entire life. They are nice and they look fantastic.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. 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.

To get started with this 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 cook that.

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

We enjoyed many vegan tacos, burritos, and sweet and savory tamales. I must say, the food was so flavorful and fresh. This vegan Mexican street corn recipe is my new favorite summer grilling recipe. 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.

This vegan Mexican street corn recipe is my new favorite summer grilling recipe. 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 special food [vegan] mexican street corn recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!