Steps to Make Super Quick Homemade [Vegan] Mexican Street Corn

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, [vegan] mexican street corn. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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.

[Vegan] Mexican Street Corn is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. [Vegan] Mexican Street Corn is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have [vegan] mexican street corn using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make [Vegan] Mexican Street Corn:

1. Take 5 ears corn, cut in half
2. Get 2 tablespoons garlic oil
3. Make ready 1 cup cilantro
4. Prepare 4 limes
5. Make ready Chili powder
6. Take 1/4 cup cashew mayo/sour cream
7. Take 2 teaspoons Sriracha
8. Make ready 2 tablespoons Follow Your Heart Parmesan
9. Make ready Sea salt

Mexican street corn is a Mexican street food made from grilled corn on the cob, coated in a creamy, tangy, slightly spicy dressing. The mixture is made of mayo, sour cream (or Mexican crema), cotija cheese, lime, chili powder, and a nice sprinkle of cilantro. How to make Mexican Street Corn Vegan With grilling season almost here and so many needing grilling ideas, this is one recipe for the list. This is a vegan version of Mexican street corn on the.

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.

How to make Mexican Street Corn Vegan With grilling season almost here and so many needing grilling ideas, this is one recipe for the list. 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!

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