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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, [vegan] mexican street corn. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

[Vegan] Mexican Street Corn is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. [Vegan] Mexican Street Corn is something that I’ve loved my entire life. They are nice and they look fantastic.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Vegan, non-GMO suitable for a halal & Kosher Diet. 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 begin with this recipe, we must prepare a few ingredients. You can cook [vegan] mexican street corn using 9 ingredients and 5 steps. Here is how you can achieve it.

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

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.

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. This vegan Mexican street corn recipe is my new favorite summer grilling recipe.

So that is going to wrap this up for this exceptional food [vegan] mexican street corn recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!