[Vegan] Mexican Street Corn

Name: [Vegan] Mexican Street Corn
Yield: 5-10 servings
Cuisine: American
Ingredients: 5 ears corn, cut in half; 2 tablespoons garlic oil; 1 cup cilantro; 4 limes; Chili powder; 1/4 cup cashew mayo/sour cream; 2 teaspoons Sriracha; 2 tablespoons Follow Your Heart Parmesan; Sea salt

Fiona Ó Ruairc @cook_9036643

Note: To make garlic oil, bring a 1/4 cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn golden brown. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week.

Fiona Ó Ruairc @cook_9036643

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Ingredients

5-10 servings

5 earscorn, cut in half
2 tablespoonsgarlic oil
1 cupcilantro
4limes
Chili powder
1/4 cupcashew mayo/sour cream
2 teaspoonsSriracha
2 tablespoonsFollow Your Heart Parmesan
Sea salt

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Steps

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.