Recipe of [Vegan] Mexican Street Corn in 22 Minutes for Young Wife

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, [vegan] mexican street corn. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

[Vegan] Mexican Street Corn is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. [Vegan] Mexican Street Corn is something that I’ve loved my whole life. They’re nice and they look wonderful.

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.

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

Ingredients

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

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

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! With grilling season almost here and so many needing grilling ideas, this is one recipe for the list.

Instructions

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.

This is a vegan version of Mexican street corn on the. This Mexican Street Corn Salad is everything good in this world. Vegan mayo, lime, jalapeno, onions and chili lime seasoning all smoother the corn in the greatest sauce of all time, then toss with this vegan Cotija cheese, and you will know what true bliss is. Okay, I may like food more than most. Traditional Mexican street corn gets a vegan overhaul.

So that is going to wrap it up for this special food [vegan] mexican street corn recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!

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