[Vegan] Mexican Street Corn
[Vegan] Mexican Street Corn

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, [vegan] mexican street corn. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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.

[Vegan] Mexican Street Corn is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. [Vegan] Mexican Street Corn is something which I have loved my entire life.

To begin with this particular 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 cook that.

The ingredients needed to make [Vegan] Mexican Street Corn:
  1. Take 5 ears corn, cut in half
  2. Prepare 2 tablespoons garlic oil
  3. Get 1 cup cilantro
  4. Get 4 limes
  5. Get Chili powder
  6. Get 1/4 cup cashew mayo/sour cream
  7. Make ready 2 teaspoons Sriracha
  8. Prepare 2 tablespoons Follow Your Heart Parmesan
  9. Take Sea salt

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! This Vegan Esquites recipe is a fun and delicious way to taste a bit of Mexican culture! If you celebrate Cinco de Mayo, you could make this vegan Mexican street corn salad for your party, or if you're looking for some fresh and easy vegan BBQ sides.

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.

Mexican street corn salad is an easy version of Mexican street corn called Elote. Elote is a popular dish sold by Mexican street vendors. Besides, it's also common at festivals and markets in Mexico. Mexican street corn is boiled or roasted corn on the cob that is served with a spicy mixture of mayonnaise, spices, lime juice, and cheese on top. This Mexican Street Corn Salad is everything good in this world.

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