In order to master the perfect Vegan Mexican Street Corn, there is a trick that shortens the process. First, marinating the corn with lime juice, garlic, hot sauce, and cilantro in a plastic bag is the trick. When I bring my corn home from the market, I immediately remove the husks, and clean off the silt. Then, I place it in a large Ziplock bag and add 1/4 cup lime juice, 1.4 cup chopped fresh cilantro, a few dashes of hot sauce, and 3 minced garlic cloves, and shake it all about.
Although I usually marinate overnight, all you need is a half hour or so. Then, prepare the toppings: spicy cashew cream, chopped cilantro, chopped red onions, and vegan parmesan. If you love vegan parmesan as much as I do, make a large amount and keep it in the refrigerator. It can be used on a multitude of dishes, such as pasta, pizza, and just about any other dish.
Furthermore, grilling the corn gives it an added richness, and a little charring helps elevate the flavors. In order to give my family a chance to join in the cooking, I serve the toppings on the side, so everyone can create their own masterpieces.