Vegan Mexican Street Corn

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

Ingredients

  • 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.

Live Compassionately! Sending you love and light.

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