Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, [vegan] mexican street corn. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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.

[Vegan] Mexican Street Corn is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. [Vegan] Mexican Street Corn is something which I have loved my whole life. They are nice and they look wonderful.

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. Make ready 2 tablespoons garlic oil
3. Make ready 1 cup cilantro
4. Make ready 4 limes
5. Get Chili powder
6. Make ready 1/4 cup cashew mayo/sour cream
7. Make ready 2 teaspoons Sriracha
8. Take 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. Mexican street corn salad is an easy version of Mexican street corn called Elote.

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.

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 Mexican Street Corn, or Elotes. This grilled corn recipe is coated with a cooling lime Crema, spiced with some Chile powder, and topped cotija and cilantro. Depending on the street vendor and availability of resources, either the Mexican street corn is first cooked in boiled water, then cooked over a grill or over coals, or the entire thing is cooked over coals.

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