Recipe: Tasty [Vegan] Mexican Street Corn

Recipe: Tasty [Vegan] Mexican Street Corn Delicious, fresh and tasty.

[Vegan] Mexican Street Corn. 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. 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.

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!

Laura's Famous Vegan Mexican Street corn Laura's Famous Vegan Mexican Street Corn.

You can have [Vegan] Mexican Street Corn using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of [Vegan] Mexican Street Corn

1. You need 5 ears of corn, cut in half.

2. Prepare 2 tablespoons of garlic oil.

3. It’s 1 cup of cilantro.

4. You need 4 of limes.

5. Prepare of Chili powder.

6. Prepare 1/4 cup of cashew mayo/sour cream.

7. You need 2 teaspoons of Sriracha.

8. You need 2 tablespoons of Follow Your Heart Parmesan.

9. You need of Sea salt.

Another summer BBQ favorite - Grilled Vegan Mexican Street Corn!

Instead of using the traditional mayonnaise rub I did something a little different to reduce the fat and calories.

And with a shake or two of my Vegan Parmesan - perfecto! (Be sure and grab plenty of napkins).

Bring a large pot of water to a boil.

[Vegan] Mexican Street Corn step by step

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..

Remove from water and pat dry.

Bring a grill pan or actual grill to a medium high heat.

This Vegan Mexican Street Corn Salad is everything you love about grilled Mexican street corn without the mess!

Fresh, grilled corn on the cob (elotes), sliced off the cob (esquites), and paired with a cool, creamy, and tangy gluten-free, allergy-free mayo-based sauce with cilantro, lime, and a dash of spice!

Once you've prepared the vegan queso, set that aside.