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[Vegan] Mexican Street Corn
[Vegan] Mexican Street Corn

Before you jump to [Vegan] Mexican Street Corn recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

Wholesome eating encourages a feeling of wellness. If we eat more healthy snacks and less of the unhealthy ones we generally feel much better. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for snacks between meals. Shopping for snacks can be a struggle because you have so many options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.

Yogurt is a snack many people take for granted. Eating yogurt in place of a wholesome larger lunch just isn’t a good idea. As a treat, however, yogurt is one of the very best things you are able to reach for. It contains a lot of calcium, healthy proteins, and B vitamins. Yogurt is often eaten to help preserve the digestive system considering that it is so easily digestible by the majority of people. Easy hint: select unsweetened yogurt and add walnuts or flaxseeds. This reduces your sugar consumption without lowering the taste of your snack.

A large assortment of quick health snacks is easily available. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to [vegan] mexican street corn recipe. You can cook [vegan] mexican street corn using 9 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook [Vegan] Mexican Street Corn:
  1. Use 5 ears corn, cut in half
  2. Get 2 tablespoons garlic oil
  3. Use 1 cup cilantro
  4. Take 4 limes
  5. Prepare Chili powder
  6. Prepare 1/4 cup cashew mayo/sour cream
  7. You need 2 teaspoons Sriracha
  8. Get 2 tablespoons Follow Your Heart Parmesan
  9. Provide Sea salt
Steps 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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