Easiest Way to Cook Yummy [Vegan] Mexican Street Corn

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[Vegan] Mexican Street Corn. 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.

[Vegan] Mexican Street Corn And while I'm sure THAT is amazing too….it's also VERY FATTENING! 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. You can have [Vegan] Mexican Street Corn using 9 ingredients and 5 steps. Here is how you cook it.

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. You need of Chili powder.
  6. You need 1/4 cup of cashew mayo/sour cream.
  7. Prepare 2 teaspoons of Sriracha.
  8. You need 2 tablespoons of Follow Your Heart Parmesan.
  9. You need of Sea salt.

The corn cobs are brushed with garlic oil then grilled until they're golden. 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. Amazing Vegan Mexican Street Corn: tender corn, slathered with creamy vegan mayo, dairy-free parmesan, lime, spicy cayenne, and cilantro.

[Vegan] Mexican Street Corn instructions

  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..

The perfect treat to celebrate Cinco De Mayo, and the summer! Mexican street corn salad is an easy version of Mexican street corn called Elote. What you need for this vegan Mexican street corn salad Mexican Street Corn, or Elotes. This grilled corn recipe is coated with a cooling lime Crema, spiced with some Chile powder, and topped cotija and cilantro. It's always one of my favorite ways to prepare fresh corn.