Vegan Friendly Mexican Street Corn Recipes
GRILLED VEGAN MEXICAN STREET CORN
Another summer BBQ favorite - Grilled Vegan Mexican Street Corn! Instead of using the traditional mayonnaise rub I did something a little different to reduce the fat and calories. And with a shake or two of my Vegan Parmesan - perfecto! (Be sure and grab plenty of napkins).
Provided by Chuck Underwood
Categories Smoking & Grilling
Yield 3
Number Of Ingredients 12
Steps:
- Shuck corn, break in half if desired, and add to a large bowl
- Mix all marinade ingredients and pour over corn. Allow the corn to marinate at least 1 hour (longer is better) and turn pieces often to ensure they get covered.
- Grill over direct heat to get those lovely grill marks and then move to indirect heat to continue cooking until juicy and tender. Baste with remaining marinade often.
- Serve with freshly squeezed lime juice and Vegan Parmesan.
VEGAN MEXICAN STREET CORN
Amazing Vegan Mexican Street Corn: tender corn, slathered with creamy vegan mayo, dairy-free parmesan, lime, spicy cayenne, and cilantro. The perfect treat to celebrate Cinco De Mayo, and the summer!
Provided by Michelle Blackwood, RN
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Remove the husks from the corn. Bring water to boil in a large pot on medium-high, add salt, epazote, and corn. Return to a boil, then reduce to simmer for about 15-20 minutes.
- Turn off the heat and remove corn cobs, using a pair of tongs. Place corn cobs on parchment paper. Slather them with vegan mayo, followed by vegan parmesan.
- Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.
Nutrition Facts : Calories 231, Carbohydrate 7, Fat 8, Protein 8
VEGAN FRIENDLY MEXICAN STREET CORN
Make and share this Vegan Friendly Mexican Street Corn recipe from Food.com.
Provided by Alyssia Mind Over
Categories Corn
Time 20m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 7
Steps:
- Drizzle olive oil on the ears of corn and brush to coat. Season with salt and paprika.
- Broil 3-4 minutes on each side, turning 3-4 minutes until lightly browned and some of the kernels begin to char.
- Mix the "mayo" by combining the yogurt, chipotle, and lime juice, seasoning to taste.
- Drizzle mayo onto the "grilled" corn and garnish with cilantro. Enjoy!
Nutrition Facts : Calories 120.2, Fat 1.9, SaturatedFat 0.2, Sodium 12.6, Carbohydrate 26.9, Fiber 3.5, Sugar 5.7, Protein 4.2
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