Vegan Friendly Mexican Street Corn Food

MEXICAN STREET CORN SALAD

Steps:

• Prepare the corn by slicing the raw kernels off the cob into a large bowl.
• Heat oil in a large pan over medium heat. Once heated, add the jalapeño and sauté for 5-6 minutes.
• Add the corn, lime juice, lime zest, chili powder, and salt and stir well. Cook for about 5 minutes, stirring a few times.
• Add in the bell pepper and cook for an additional 5 minutes, until pepper is slightly softened but not completely tender. Stir in cilantro and remove from heat. Once slightly cooled, transfer to a large serving bowl.
• To remove the raw bite from the red onion, rinse the diced onion in a fine mesh strainer under very hot water for 30-45 seconds. Then, rinse under cold water for 30 seconds. Drain well, then add to the corn salad.
• Stir together the sour cream and mayo in a small bowl, then fold into corn salad until well coated. Add in cheese and stir. Best served chilled, topped with extra fresh cilantro and lime slices.

VEGAN ELOTE (MEXICAN STREET CORN)

Steps:

• Preheat oven to 400F.
• Place corn directly onto the rack of your oven and roast for 20 mins.
• Cook the corn on the grill until it is cooked through and has light charring.
• Spread the mixture all over the cooked corn and garnish with vegan cheese of choice, sprinkling of chili powder, cilantro, and lime wedges.

VEGAN FRIENDLY MEXICAN STREET CORN

Steps:

• Drizzle olive oil on the ears of corn and brush to coat. Season with salt and paprika.
• Broil 3-4 minutes on each side, turning 3-4 minutes until lightly browned and some of the kernels begin to char.
• Mix the "mayo" by combining the yogurt, chipotle, and lime juice, seasoning to taste.
• Drizzle mayo onto the "grilled" corn and garnish with cilantro. Enjoy!