Recipe of Any-night-of-the-week [Vegan] Mexican Street Corn

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Any-night-of-the-week [Vegan] Mexican Street Corn. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from [Vegan] Mexican Street Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare [Vegan] Mexican Street Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make [Vegan] Mexican Street Corn is 5-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook [Vegan] Mexican Street Corn using 9 ingredients and 5 steps. Here is how you can achieve that.

Note: To make garlic oil, bring a 1/4 cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn golden brown. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week.

Ingredients and spices that need to be Take to make [Vegan] Mexican Street Corn:

1. 5 ears corn, cut in half
2. 2 tablespoons garlic oil
3. 1 cup cilantro
4. 4 limes
5. Chili powder
6. 1/4 cup cashew mayo/sour cream
7. 2 teaspoons Sriracha
8. 2 tablespoons Follow Your Heart Parmesan
9. Sea salt

Instructions to make 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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So that is going to wrap it up for this special food Recipe of Super Quick Homemade [Vegan] Mexican Street Corn. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!