When I dream of summertime barbeque season, I think about Mexcian Street Corn. Despite my love for grilled corn on the cob, Mexican Street Corn is in a separate league all it’s own. But, finding a great vegan Mexican street corn recipe is now easier than you ever thought!
In order to master the perfect Vegan Mexican Street Corn, there are tricks that shorten the process. So, let’s make some to die for vegan Mexican street corn.
WHAT ARE THE SECRET INGREDIENTS TO PERFECT MEXICAN STREET CORN?
Marinating the corn on the cob with lime juice, garlic, hot sauce, and cilantro in a plastic bag is the first trick. Once I bring my corn home from the market, I immediately remove the husks and clean off the silt. Then, I place the ears of corn in a large Ziplock bag and add:
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- A few dashes of hot sauce (I use Cholula)
- 3 minced garlic cloves, and shake it all about.
Even though I suggest marinating the corn overnight, all you need is a half-hour or so. While the corn marinates, prepare the vegan street corn toppings.
WHAT VEGAN STREET CORN TOPPINGS MAKE IT AUTHENTIC MEXICAN STREET CORN?
Then, prepare the toppings:
- Spicy cashew cream recipe (see recipe below)
- Chopped cilantro
- Chopped red onions
- 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.
OTHER SUGGESTED TOPPINGS FOR MEXICAN STREET CORN…
If spicy isn’t your thing, try a few other more mild toppings:
- Your favorite mild salsa
- Minced roasted garlic
- Vegan butter spread
- Chili powder
- Lime wedges
- Vegan mayonnaise
HOW TO GRILL CORN ON THE GRILL FOR VEGAN MEXICAN STREET CORN
Once the corn is marinated, prepare the grill by preheating it to 500 degrees. Although most recipes for grilled corn suggest leaving on the husks, you have marinated the corn, which prevents it from drying out. On the other hand, taking the husks off, also give the ears of corn beautiful charred grill marks.
Place the corn on a hot grill, because you don’t want the grill to heat up while the corn is on the grill. If you don’t have a temperature gauge, a quick tip is to wait about 10 minutes to preheat the grill.
Then, cover the grill, turning the corn occasionally, about 15 minutes, rotating to make sure all sides of the corn are grilled.
Furthermore, grilling the corn gives it an added richness, and a little charring helps elevate the flavors.
HOW TO SERVE VEGAN MEXICAN STREET CORN…
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. Because of everyone’s unique likes and dislikes, making bowls of toppings to allow people to choose their toppings is not only fun but it also gives everyone control of their plates.
IF YOU LOVE CORN ON THE COB AS MUCH AS I DO, CHECK OUT THESE RECIPES WITH FRESH CORN…
- Crockpot Spicy Coconut Potato and Corn Soup
- Skinny Roasted Corn and Potato Chowder
- Mini Jalapeno Cornbread Muffins
- Vegan Oil-Free Cornbread Recipe
- Vegan Tortilla Soup
- Vegan Enchiladas