Street Corn is Mexican style corn on the cob. Sprinkled with seasonings, some Vegan butter, and sprinkles of Vegan cheese, it’s the perfect dish to take to a friend’s bbq or tote to the family summer reunion.
Recipe Contributor – The Vegan Chalkboard
Mexican street corn is corn on the cob that has been cooked over a grill, slathered with a creamy sauce, and topped with a chile seasoning mixture and cheese. It’s often served on a stick for easy clean-finger eating. Mexican street food is on-the-go cuisine most popular in Mexico City but has spanned the continent.
Corn is a good source of folate, thiamine, and lutein. One medium ear of corn contains 83 calories. One cup of kernels provides 13 percent of the Recommended Daily Allowance (RDA) for folate.
This version however has been Veganized and simplified for our benefit! It’s fresh, yummy and healthy! And it’s so easy I specifically made this meal again so I would write down the ingredients and I quickly realize it does not require measurements. Simple use a few sprinkles of the spices to start and then add more of your favorite flavors!
- Boil the corn.
- Pan fry the corn.
- Dip in a mixture of vegan mayo with paprika, garlic and coriander powder.
- Put it back in the pan on low heat for a 2 minutes.
- Take it out of the heat into a plate, add butter (I suggest Earth Balance), top with cilantro, chives, squeeze lime and himalayan salt.
- Vegan parmesan cheese (I suggest VioLife) This is optional, bc I understand not everyone has access to this, but wow this cheese is a game changer. 😍
- This recipe is a very “drive by the seat of your pants” kinda recipe only meaning that you use the measurements and amounts that you want to use. If you are new at cooking you might want to contact the recipe contributor and ask if she can give you a quick rundown of measurements.
- Nutritional information if based on 4 ears of corn, and measurements of the ingredients that I thought would be appropriate.