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Vegan Mexican Street Corn (elote)
"This vegan Mexican street corn recipe is my new summer favorite for using the grill. I’m just as passionate about high quality sustainable food sources as I am for Mexican food. So, I took the classic grilled elote and turned it into the best combination of plant-based sustainability and Mexican culture that I could. Melt Organic has an exceptional plant-based butter, checking all the boxes I look for on butter that supports the environment as well as our bodies, which I used as my base. For a parmesan alternative, you’re going to want to use the grated plant-based variety. Pre-grated usually doesn’t melt and won’t have the flavor profile this recipe is going for."
Makes4 Ears of Corn
Preparation Time15 min
Cooking Time12 min
Ingredients
- 3 tablespoons Butter Plant Based
- 2 parts Cumin Finely ground
- 1 part Coriander Finely ground
- 2 parts Chili powder Finely ground
- 2 cloves Garlic Minced fine or pressed
- 1 Red radish Thinly sliced
- 4 sprigs Cilantro Chopped
- 2 tablespoons parmesan Vegan, Non-grated, hard plant-based varieties only
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