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[Vegan] Mexican Street Corn
[Vegan] Mexican Street Corn

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We hope you got benefit from reading it, now let’s go back to [vegan] mexican street corn recipe. You can have [vegan] mexican street corn using 9 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook [Vegan] Mexican Street Corn:
  1. Take 5 ears corn, cut in half
  2. Prepare 2 tablespoons garlic oil
  3. Prepare 1 cup cilantro
  4. Take 4 limes
  5. Take Chili powder
  6. Take 1/4 cup cashew mayo/sour cream
  7. Use 2 teaspoons Sriracha
  8. Prepare 2 tablespoons Follow Your Heart Parmesan
  9. You need Sea salt
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.

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