Street vendors found in Mexico are selling ‘Antojitos’ (little cravings). Mexico has one of the most comprehensive street food cultures in Latin America. Mexico Street Corn is a favorite. In Mexico, one can discover ‘elote’ (corn on the cob), and the vendor spreads the cheese mixture on the cob. The recipe below eliminates the cob, and can easily be a main meal or side dish. Below the corn goes with my SLT (Seitan Bacon, Lettuce, and tomato) sandwich.
Vegan Mexican Street Corn Recipe
- 24 Ounces of Frozen Organic Corn
- 1/2 Cup of Follow Your Heart Original Vegenaise
- 1/2 Jalapeño
- 1/3 Red Onion
- 2 Green Onions
- 1/3 Cup of chopped Cilantro
- Juice of 1 lemon
- 1 1/3 Cups of Follow Your Heart Shredded Parmesan
- 1/4 Teaspoon of Chili Powder
- 1/4 Teaspoon of Salt
- 1/4 Teaspoon of Pepper
Step 1: In a large bowl, place frozen corn. Microwave corn for five minutes.
Step 2: Chop the red onion, jalapeño, green onion, and cilantro finely.
Step 3: When the corn is at room temperature, add the veggies and all of the other ingredients and combine thoroughly.
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