Simply Recipes

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, [vegan] mexican street corn. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. 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.

[Vegan] Mexican Street Corn is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. [Vegan] Mexican Street Corn is something which I have loved my whole life.

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

We enjoyed many vegan tacos, burritos, and sweet and savory tamales. I must say, the food was so flavorful and fresh. This vegan Mexican street corn recipe is my new favorite summer grilling recipe. 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.

This vegan Mexican street corn recipe is my new favorite summer grilling recipe. 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! Perfect for your vegan Cinco de Mayo party, or if you're looking. Laura's Famous Vegan Mexican Street Corn.

So that is going to wrap it up for this exceptional food [vegan] mexican street corn recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!