Recipe: Delicious [Vegan] Mexican Street Corn

[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.

The corn cobs are brushed with garlic oil then grilled until they're golden. Amazing Vegan Mexican Street Corn: tender corn, slathered with creamy vegan mayo, dairy-free parmesan, lime, spicy cayenne, and cilantro. The perfect treat to celebrate Cinco De Mayo, and the summer! You can cook [Vegan] Mexican Street Corn using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of [Vegan] Mexican Street Corn

1. Prepare 5 ears of corn, cut in half.
2. You need 2 tablespoons of garlic oil.
3. It's 1 cup of cilantro.
4. Prepare 4 of limes.
5. You need of Chili powder.
6. Prepare 1/4 cup of cashew mayo/sour cream.
7. You need 2 teaspoons of Sriracha.
8. You need 2 tablespoons of Follow Your Heart Parmesan.
9. It's of 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.

[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..

This is a vegan version of Mexican street corn on the. Roasted Corn is fab this time of the year. I love the fresh corn grilled with some lemon and chili powder, or loaded on occasion. Elote style loaded corn can be a bit messy, so I decided to make it off the cob. Add to it some black beans for a heartier dip/salad and a dollop of chipotle mayo and you are ready.

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