#plantbasedcorn

[not-the-jedi-i-should-be]

The creamy vegan mayo, tangy lime, and spicy chili powder in this vegan take on spicy Mexican street corn give it a lot of flavor. It's great for a summer barbecue or as a side dish with your favorite Mexican dish.

Ingredients: 4 ears of corn, husked. 1/4 cup vegan mayonnaise. 1/4 cup vegan sour cream. 1/2 cup finely chopped cilantro. 1/2 cup finely chopped green onions. 1/2 cup vegan parmesan cheese. 1 teaspoon chili powder. 1 lime, cut into wedges.

Instructions: Warm the grill up to a medium-high level. Grill the corn for about 8 to 10 minutes, turning it over every so often, until it has a light char. Put vegan mayonnaise and vegan sour cream in a small bowl and mix them together. The vegan mayo and sour cream mixture can be used to brush on grilled corn. For the corn, put green onions, cilantro, vegan parmesan cheese, and chili powder on top of it. Serve right away with wedges of lime.

Prep Time: 10 minutes

Cook Time: 10 minutes

parroquia virgen del carmen

[barbara-stanwyck]

This recipe for vegan Mexican street corn has just the right amount of sour, spicy, and sweet flavors. Veggie mayo spread is spread on grilled corn, and then cilantro is added on top for a fresh taste. That's a great vegan take on a classic street food favorite!

Ingredients: 4 ears of corn, husked. 1/4 cup vegan mayonnaise. 2 tablespoons nutritional yeast. 1 tablespoon lime juice. 1/2 teaspoon chili powder. 1/4 teaspoon smoked paprika. Salt, to taste. Cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix together vegan mayonnaise, nutritional yeast, lime juice, chili powder, smoked paprika, and salt. Grill corn, turning occasionally, until lightly charred, about 8-10 minutes. Remove corn from grill and brush with the vegan mayonnaise mixture. Garnish with chopped cilantro and serve with lime wedges.

Richard Springer