How to Prepare Speedy [Vegan] Mexican Street Corn

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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. Next comes a generous slather of sriracha spiked cashew mayo.

Hey everyone, it's John, welcome to our recipe page. Today, we're going 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 unique. This is gonna smell and look delicious.

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[Vegan] Mexican Street Corn is one of the most well liked of current trending foods on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. [Vegan] Mexican Street Corn is something that I've loved my entire life. They are fine and they look fantastic.

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

The street vendors were seen serving local corn grilled and smothered with mayo, Cotija cheese, lime and sprinkled with chili. 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.

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..

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. This corn is a hit with everyone, whether consuming a plant-based diet or not.

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