Mexican Street Corn

This vegan Mexican Street Corn is everything you love about grilled Mexican street corn without the dairy! Fresh, sweet corn on the cob (elotes), or sliced off the cob (esquites), is slathered with my delicious mayo, cilantro, lime, and a dash of spice! An easy summer side dish recipe!

Ingredients

Setup

INGREDIENTS

4 corn cobs
1 teaspoon salt
1/4 cup vegan mayo
1/4 cup vegan parmesan
Juice of 1 lime
1/2 teaspoon cayenne
2 tablespoons cilantro leaves

MAYO

1 package (12 oz) light firm silken tofu*
1.5 Tablespoon raw cashews
juice of 1/2 medium lemon
1 teaspoon date syrup (or other liquid sweetener)
3/4 teaspoon mustard powder
pinch of sea salt
1/2 pinch of black salt

PARMESAN

1 cup walnuts
1/3 cup nutritional yeast

• 1 teaspoon sea salt

Directions

Make the mayo:

Blend all ingredients together until creamy and chill for at least one hour in the fridge. Will keep in a sealed container, refrigerated, for one week.

*If you cannot source silken tofu, using any type of tofu will work, simply blend a little longer for a smooth, silky texture

Make the Parmesan:

Pulse all ingredients in a food processor or blender until coarsely blended. Will keep sealed in the fridge for 8 weeks.

Make the corn:

Remove the husks from the corn. Bring water to boil in a large pot on medium-high, add salt and corn. Return to a boil, then reduce to simmer for about 15-20 minutes.

Turn off the heat and remove corn cobs, using a pair of tongs. Place corn cobs on parchment paper. Slather them with vegan mayo, followed by vegan Parmesan. Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.

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