I’ve been waiting forever to make this because I get really, really sad when I hear the elote (corn) man blowing his horn along the streets of my neighborhood and realize that I can no longer call out to him to make me happy. Why? Well, if I go to him and tell him to make me a vegan elote, he won’t be able to fulfill my request. Thinking about it now…I was really just lazy to make some for myself. You see, you don’t really need the elote man to make you happy. All you need really would be lots of mayo, lime, cayenne and corn. In this recipe, you’ll just need cashews, lime, soy milk, and lots of love because this is a healthy dish you WON’T want to forget.
Luckily, I just so happened to visit my favorite photographer’s website
and was lucky enough to come across her Mexican street corn recipe
. I made a few tweeks and will definitely be building upon this recipe and repeating it with a brand new flavor so stay tuned! This is a healthy version of mexican street corn, without all the saturated fats and dairy so feel free to indulge on this amazing creation.
Mexican Street Corn (Vegan & dairy free)
- 6 husked corn on the cob
- 1 cup cashews
- juice from 2 limes
- 1 1/2 roasted garlic
- 3/4 cup soy milk
- 1 tsp chile powder
- 1/2 tsp salt
- cayenne pepper (garnish)
- cilantro (garnish)
- chile powder (garnish)
- lime zest (garnish)
1. Soak corn in water for 30 minutes to 1 hour. (Note: make sure to submerge the husks in water as well to prevent burning.)
2. Meanwhile, blend all ingredients together (except corn) in a blender until a smooth like consistency. Set aside.
3. Grill corn or use my mothers method: turn on the stove burner high heat, holding the corn by the husk and rotate corn until all sides are charred. Make sure ALL areas of corn are charred. Add desired amount of sauce and garnish cilantro, cayenne pepper, chile powder, and lime zest.
4. Serve and noms yourself!
Have a WONDERFUL meal!