Vegan Elotes aka Mexican Street Corn
These babies were a hit at my backyard barbecue and I hope you try the recipe so they'll be a hit at yours too!
Ingredients
Recipe:
Grill corn on the grill, then remove and set on a plate to season while they're still warm (not hot, so you don't burn yourself). Start by slathering a tablespoon of vegan sour cream on each mini corn on the cob as the base for the spices to stick to. Then spoon the minced garlic over the cobs - I used the prepackaged container of garlic, but if you use fresh garlic, sauté them in some olive oil first so they soften. Next, sprinkle your seasonings (chili pepper, paprika, sea salt and black pepper).
Now for the final toppings. Sprinkle the vegan parmesan. My parmesan was shredded, so I tossed it in the food processor to chop them up more coarsely. Then add the feta, crumbled on top. Finally, top with chopped cilantro.
And voila! Vegan Mexican Street Corn!
Enjoy!
- Mini corn on the cob
- Vegan sour cream
- Vegan parmesan
- Vegan feta
- Minced garlic in olive oil
- Chili pepper
- Paprika
- Sea salt
- Black Pepper
- Cilantro
Recipe:
Grill corn on the grill, then remove and set on a plate to season while they're still warm (not hot, so you don't burn yourself). Start by slathering a tablespoon of vegan sour cream on each mini corn on the cob as the base for the spices to stick to. Then spoon the minced garlic over the cobs - I used the prepackaged container of garlic, but if you use fresh garlic, sauté them in some olive oil first so they soften. Next, sprinkle your seasonings (chili pepper, paprika, sea salt and black pepper).
Now for the final toppings. Sprinkle the vegan parmesan. My parmesan was shredded, so I tossed it in the food processor to chop them up more coarsely. Then add the feta, crumbled on top. Finally, top with chopped cilantro.
And voila! Vegan Mexican Street Corn!
Enjoy!