VEGAN STREET FAIR CORN

One of the most popular foods at street fairs in NYC is Mexican Street Corn. Freshly grilled sweet corn is coated with a mixture of vegan cheese and spiced mayonnaise to make this Vegan Street Fair Corn even better than the original!
I’m lucky to have lived right outside NYC most of my life. It’s so fun to go and see all the sites and indulge in tasty food. Because New York City is so diverse and there are so many ethnicities making their home here, choosing where to eat is always fun.

Sadly, the food choices are not always vegan. But thanks to the internet we now have awesome bloggers recreating many classics. Today I have a veganized recipe for you that is so delicious and easy to make.

I’ve been to street fairs both in NYC and NJ but have never tried the street fair corn that is very popular at them. While tasty looking, I knew the creamy corn would not be dairy-free so I’ve always had to skip out – until now that is. Today I bring to you Vegan Street Fair Corn from the book NYC Vegan!

This corn is grilled up nicely and smothered with a spicy vegan mayo and plant-based cheese to make a tasty side dish for any BBQ. It would seriously impress even non-vegans.

Can I tell you that I was amazed and impressed at how good this was? I figured it would be good but I snarfed down two ears right after taking this picture – then had to stop myself from eating the other two I saved for Matt.  The grilling of the corn and making of the mayo only took about 10 minutes total! So easy!
Ingredients
  • 1/4 cup nondairy mayonnaise
  • 1/4 cup nondairy sour cream
  • 1/4 cup vegan parmesan plus more for serving*
  • 1/2 teaspoon chili powder plus more for serving
  • 1 medium clove garlic finely minced
  • 1 tablespoon finely chopped fresh cilantro or Italian parsley
  • 4 ears sweet corn shucked
  • 1 lime cut into wedges


Instructions
  1. Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined.
  2. Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  3. Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Recipe Notes
*  Feel free to use any vegan parm you enjoy. 



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