Vegan Mexican Corn on the Cob (with Avocado

• Vegetarian

• Produce

  • 1/2 Avocado
  • 3 tbsp Cilantro, fresh
  • 2 tbsp Cilantro
  • 2 cloves Garlic

• Condiments

  • 2 tbsp Lime juice
  • 3 Splashes hot sauce

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 tbsp Nutritional yeast
  • 1 1/2 tsp Paprika, smoked
  • 1 Sea salt & pepper

• Nuts & Seeds

  • 6 Corn cobs

• Bread & Baked Goods

  • 2 tbsp Panko breadcrumbs

• Liquids

  • 1 tbsp Water

Found on cearaskitchen.com

Description

Ingredients

• 6 corn cobs
• ½ avocado
• 2 cloves garlic, minced
• 3 tbsp fresh cilantro, finely chopped (+ extra for garnish)
• 2 tbsp lime juice
• 1 tbsp water
• 2 tbsp nutritional yeast
• ½ tsp smoked paprika
• ¼-1/2 tsp cayenne pepper
• Sea salt & pepper to taste
• 3-4 Splashes hot sauce
• 2 tbsp panko breadcrumbs (optional)
• 2 tbsp chopped cilantro
• 1 tsp smoked paprika

Directions

• Prepare and heat the grill/bbq.
• While the grill is heating up, in a medium size bowl, mash together the avocado with the garlic, cilantro, lime juice, water, nutritional yeast, smoked paprika, ¼ tsp cayenne, salt and pepper. Taste and hot sauce and add additional salt, pepper and cayenne to taste.
• Grill the corn for 10 minutes until the kernels are tender and there are grills marks on the corn.
• Place the roasted corn on a deep plate. Spread the avocado mixture on the corn and lightly toss until the corn is coated with the avocado mixture.
• Garnish with panko, smoked paprika and cilantro.
• Alternative No BBQ Method: Fill a large pot with water until it is about ¾ of the way full. Add the cobs of corn to the pot. Bring the water to a boil and cook for 8-10 minutes until the corn is tender. When the corn is cooked, grill it in a cast iron skillet to get the roast marks. Spread the avocado mash over the corn and garnish.