Food Recipes

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, [vegan] mexican street corn. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Vegan, non-GMO suitable for a halal & Kosher Diet. 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 well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. [Vegan] Mexican Street Corn is something which I’ve loved my whole life. They are nice and they look wonderful.

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

We enjoyed many vegan tacos, burritos, and sweet and savory tamales. I must say, the food was so flavorful and fresh. 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!

Instructions 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.

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. This vegan Mexican street corn recipe is my new favorite summer grilling recipe.

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