Recipe of Perfect [Vegan] Mexican Street Corn

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, [vegan] mexican street corn. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

[Vegan] Mexican Street Corn is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. [Vegan] Mexican Street Corn is something which I’ve loved my entire life. They’re nice and they look fantastic.

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. Amazing Vegan Mexican Street Corn: tender corn, slathered with creamy vegan mayo, dairy-free parmesan, lime, spicy cayenne, and cilantro.

To begin with this recipe, we must prepare a few components. You can have [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. Prepare 5 ears corn, cut in half
2. Take 2 tablespoons garlic oil
3. Get 1 cup cilantro
4. Make ready 4 limes
5. Make ready 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

This is a vegan version of Mexican street corn on the. 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!

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.

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! 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. Okay, I may like food more than most.

So that’s going to wrap this up with this special food [vegan] mexican street corn recipe. Thanks so much for your time. I am confident that you will make this at home. There is 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!