Vegan Mexican Street Corn

Posted by in 4th of July, Cinco De Mayo, Cooking, Sides, Super Bowl Sunday | 0 comments

 

 

 

 

 

 

 

aDSC_0194

 

 

 

 

 

Hello & Happy Friday!!

 

 

 

 

 

 

There are a handful of things I still crave as a plant based advocate, fish tacos, and Spanish style corn with cojita cheese!! Please note I don’t even like corn, but THIS combination of sweet and spicy with a squeeze of lime..

 

 

Sheer. Perfection. 

 

Cafe_Habana-Cafe_Habana-20000000000334908-500x375

 

In the midst of experiencing another craving, the thought occurred to me that I should develop a vegantastic version that’s sans dairy and cheese, but offers identical flavors!!

 

 

 


What I love most about this recipe is that it requires minimal accessible/affordable ingredients (unlike cojita cheese which is hard to find) and labor, has less calories than the classic version, and the presentation is SO gorgeous!


 

 

 

 

DSC_0184

 

 

 

Unknown

 

Although many would say this is more of a summer bbq time appetizer, I promise if done right, it’s good.. All. Year. Round. 

 

 

 

 

 

 

 

 

 

DSC_0186

 

 

 

 

Why this recipe rocks:

 

 

Easy 

Festive 

Fun

Great for entertaining

Sweet & Spicy

Affordable 

Great for a vegan bbq

Great for Cinco de Mayo

Perf off the cobb and thrown in a salad!

 

 

 

 

 

DSC_0194

 

 

 

 

DSC_0196

 

 

 

 

DSC_0212

 

 

 

 

DSC_0185

 

 

 

 

 

 

Vegan Mexican Street Corn

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • Ingredients
  • 4 large corn
  • 2 tbsp vegan earth balance butter
  • 1 cup Vegan Follow Your Heart Parmesan cheese
  • 4 teaspoons chile powder
  • 4 tablespoons fresh cilantro, minced, optional
  • 1 lime, cut into four wedges
  • spicy mayo
  • 1/2 cup Follow Your Heart mayo
  • 2 chilis in adobo sauce
  • 2 tbs adobo sauce
  • 1/2 squeeze lime
  • avocado cream
  • 1 avocado
  • 1/2 cup Follow Your Heart vegan sour cream
  • 1 cup spinach
  • 2 sprig fresh cilantro
  • 1/2 squeeze lime

Instructions

  1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. (option to grill or boil corn.)
  2. In a food processor combine all of the spicy mayo ingredients and separately the avocado cream. Working with one ear of corn at time brush with mayonnaise, avocado cream, sprinkle with parmesan cheese, chile powder and cilantro. Serve with lime wedges. (a must!)
Cuisine: Side Dish | Recipe Type: Corn

Notes

Notes Alternate spices if desired For less mess remove from the cob and add maybe even addd red onion! Other option: you can top with spicy mayo!

7.6.6
859
http://www.eatdrinkshrink.com/cooking/mexican-street-corn

 

 

 

like11212111 Untitled6111

 

 

 

 

 

 

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *