How to Prepare Delicious [Vegan] Mexican Street Corn

[Vegan] Mexican Street Corn. 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.

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! This Vegan Esquites recipe is a fun and delicious way to taste a bit of Mexican culture! 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. You need 5 ears of corn, cut in half.
2. It's 2 tablespoons of garlic oil.
3. It's 1 cup of cilantro.
4. It's 4 of limes.
5. It's of Chili powder.
6. It's 1/4 cup of cashew mayo/sour cream.
7. Prepare 2 teaspoons of Sriracha.
8. You need 2 tablespoons of Follow Your Heart Parmesan.
9. It's of Sea salt.

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. 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. Jump to Recipe · Print Recipe.

[Vegan] Mexican Street Corn step by step

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 recipe is loaded with corn, jalapeños, red onions and more, and will definitely be a hit. 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.