Name: Vegan Mexican Street Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 3/4 cup + 1 tbsp raw cashews; 1/4 cup nutritional yeast; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sea salt; 1/2 cup raw cashews (soaked overnight); or skip this step (just blend longer); 1 lemon, juiced; 3 Tablespoons apple cider vinegar; 1/4 cup water; 2 teaspoons cumin; 6-8 cobs of corn (husks removed), rinsed; 1/4 cup lime juice; 1/4 cup cilantro; 3 dashes hot sauce of choice; 3 cloves garlic, minced; 1 large Ziplock Bag; 1 small red onion, diced; 1/2 cup chopped, fresh cilantro; Additional hot sauce on the side; Vegan parmesan

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…

6-8 servings

Vegan Mexican Street Corn

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Spice up your corn on the cob, and make it fancy and fun for the family. Marinating, grilling, and topping your corn brings out the depths of the flavors of summer corn.

Ingredients

Vegan Parmesan: (Tip: triple the recipe and store in the refrigerator for other dishes)

3/4 cup + 1 tbsp raw cashews
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt

Spicy Cashew Cream:

1/2 cup raw cashews (soaked overnight); or skip this step (just blend longer)
1 lemon, juiced
3 Tablespoons apple cider vinegar
1/4 cup water
2 teaspoons cumin

Corn:

6-8 cobs of corn (husks removed), rinsed
1/4 cup lime juice
1/4 cup cilantro
3 dashes hot sauce of choice
3 cloves garlic, minced
1 large Ziplock Bag

Toppings: (Put in separate dishes)

1 small red onion, diced
1/2 cup chopped, fresh cilantro
Additional hot sauce on the side
Vegan parmesan

Instructions

Corn:

Clean corn
Place corn, lime juice, cilantro, and hot sauce in a large plastic Ziplock bag
Shake it up, and refrigerate overnight or at least for 30 minutes
Preheat the grill to 500 degrees
Remove corn from bag and place on the grill
Cook, rotating the corn for 15 minutes; avoiding charring by rotating

Vegan Parmesan:

Place raw cashews (DO NOT SOAK) in a food processor and pulse until powdery
Remove from the food processor, and add seasonings, stir.

Spicy Cashew Cream:

Drain cashews or use raw cashews (if you do not soak them, you have to blend longer, or you need to add more water)
Add the rest of the ingredients, and blend in a high speed blender.
Place it a dish to spread on corn

Toppings:

Chop topping and place in individual dishes for serving.

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