Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, [vegan] mexican street corn. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

[Vegan] Mexican Street Corn is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. [Vegan] Mexican Street Corn is something that I have 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 begin with this particular recipe, we must prepare a few ingredients. You can cook [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. Prepare 5 ears corn, cut in half
2. Take 2 tablespoons garlic oil
3. Prepare 1 cup cilantro
4. Get 4 limes
5. Make ready Chili powder
6. Prepare 1/4 cup cashew mayo/sour cream
7. Make ready 2 teaspoons Sriracha
8. Get 2 tablespoons Follow Your Heart Parmesan
9. Make ready Sea salt

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

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 is a vegan version of Mexican street corn on the. Mexican street corn salad is an easy version of Mexican street corn called Elote. Elote is a popular dish sold by Mexican street vendors. The recipe roughly calls for the the same ingredients but everything is served in a bowl as a salad. What you need for this vegan Mexican street corn salad Roasted Corn is fab this time of the year.

So that’s going to wrap this up with this special food [vegan] mexican street corn recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!