Vegan Mexican Corn for Cinco de Mayo
My healthy cooks, welcome to round 2 on our Mexican street food adventure! And just in time for a super seasonal ingredient to make its debut. Today we’re making one of my all time favorite street foods and we’re making it… vegan! This will be an epic option as a barbecue food, an appetizer, or just something to munch on if you love corn as much as I do!
This recipe is simple, bursting with flavor, snackable, and as always cheap and easy to make! It’s a total crowd pleaser and is perfect for snacking at a party.
What makes this Vegan Mexican Corn recipe healthy?
This vegan Mexican corn recipe is super healthy, contains plenty of complex carbs thanks to our corn, and is vegan thanks to the sauce having a cashew cheese base. You can use this same cheesy base as a good dipping sauce for veg, a creamy pasta sauce, or to drizzle on a salad. Yes it is that versatile, legends!
The color code for this recipe is YELLOW
! Check out more about my Color Code and how to create colorful recipes (and what that means for your own health) here
What makes this Vegan Mexican Corn recipe easy?
This Vegan Mexican Corn recipe is so next level yet so simple. All you have to do is let the corn soak, blend up the cheese, and roast the corn until golden brown! Three simple steps and you’re good to go for serving this amazing seasonal number at a BBQ or feeding your mates at a party!
This is a great one to recreate with your friends and family and the most ideal dish for a summer get together or BBQ! Be sure to show me your own spin on this Vegan Mexican Corn recipe if you post on Instagram! Tag me @dan_churchill
, and get cooking legends!
For more easy and healthy recipes, check out my $5 Eats Recipe Ebook here
Recipe: Vegan Mexican Street Corn
Cook time: 8-10 minutes
Skill Level: Easy
3 ears of corn
1 cup cashews, soaked at least 4 hours and up to overnight
1/2 cup full fat coconut milk
1 TB white/mild miso paste
2 TB nutritional yeast
Smoked paprika, for sprinkling.
- Shuck (remove the fibers from) your corn and place it in a shallow bowl or tray filled with water so the corn is submerged. Place a plate on top if you need to hold it down a bit. Let it soak 20 minutes. This helps it tenderize before you grill it.
- Meanwhile prepare your sauce. Add coconut milk, soaked cashews, miso paste, nutritional yeast, salt and pepper to a blender. Blend on high for at least 2 minutes or until super smooth. Taste and adjust seasonings if you need to.
- Heat a grill pan or skillet to medium heat. Place a drizzle of olive oil in the pan and place in the corn cobs, cooking on all sides until golden, 8-10 minutes in total.
- Serve corn cobs with sauce and a sprinkle of paprika.
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