MEXICAN STREET CORN

Mexican Street Corn

Every year around this time, I have a bittersweet feeling. Excitement about my birthday month, but sad that the Summer will slowly leave us and that means no grilling with friends and family. Ok I haven’t grilled all Summer but still the thought of it counts.

As a round up of Summer vegan yummy foods, I present to you a two part post. First part from my AHNmazing vegan nacho cashew cheese recipe found here.

Who says you had to travel to Mexico to get these addicting and eye catching pieces of beauty?  As much as they do look complicated and intimidating to make, you’d be more shocked at how simple this turned out to be!

Mexican Street Corn

Mexican Street Corn

Mexican Street Corn

Ingredients:
5 ears of corn,  husks on
1/4 cup Vegan Nacho Cashew Cheese
2 tbsp Vegenaise
1/4 cup cilantro, chopped
1 lime, juiced
1 tsp paprika

Steps:
Soak corn with husks on in a bucket of water for about 20 minutes. This will prevent the husks from burning while grilling or roasting.

Preheat oven to 450 degrees and roast corn for 20 minutes. Do not over roast/grill or the kernels will turn out dry. Peel back husks leaving them attached to the base, remove the silk. Plate ears of corn on a serving dish.

In a medium bowl mix cashew cheese, Vegenaise, and lime juice. Spread a generous amount of spread on the corn, sprinkle with a little paprika and chopped fresh cilantro. Enjoy warm….or cold!

Enjoy
xoxo Sarah

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