Vegan Mexican Street Corn [Elotes]

• Vegetarian

• Produce

  • 1 Cilantro
  • 4 Corn, on the cob
  • 1/4 tsp Garlic powder
  • 1 Lime
  • 2 Limes juiced
  • 1/2 tsp Onion powder

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 1 Pinch Black pepper
  • 1 tsp Chili powder
  • 1 Pinch Salt
  • 1/4 tsp Salt
  • 1 Seasoning blend

• Nuts & Seeds

  • 1 cup Cashews
  • 1 Lime cashew crema

• Dairy

  • 1 Sunflower seed parmesan

• Liquids

  • 4 oz Water

Found on theplantstrongvegan.com

Description

Ingredients

• 4-6 Corn on the cob
• Sunflower Seed Parmesan
• Lime Cashew Crema, recipe below
• Seasoning Blend, recipe below
• Cilantro, to top
• Hot Sauce, optional
• Lime, to garnish
• Lime Cashew Crema:
• 2 Limes juiced, 1 zested (1.5 ounces)
• 1 cup Cashews, soaked at least 2 hours
• 4 ounces Water
• Pinch of Salt, to taste
• Seasoning Blend:
• 1 tsp Chili Powder
• ½ tsp Onion Powder
• ¼ tsp Garlic Powder
• ¼ tsp Salt, or to taste
• Pinch of Black Pepper

Directions

• Bring a large pot of water to a boil. Boil corn (husks removed) for 5 minutes.
• Remove from water and pat dry.
• Bring a grill pan or actual grill to a medium high heat. Carefully add your corn cobs and grill until all sides have grill marks.
• Rub each cob with lime, then follow up with an even coating of lime crema, a generous sprinkle of the seasoning blend and sunflower parm, to desired taste.
• Serve hot, topped with fresh cilantro, hot sauce (optional) and extra wedges of lime on the side.