Vegan Elotes (Mexican Street Corn)
These elotes are made with vegan parmesan, vegan crema, awesome spices, and cilantro to make it pretty right before you DEVOUR the goodness!
- 4 Ears Fresh Corn de-husked
- 4 Tablespoons Vegan Butter
- 1 Recipe Vegan Parmesan
- 1 Tablespoon Chile Powder
- 1/4 Cup Cilantro Fresh, chopped.
- 12 Bamboo Skewers
- 1 Cup Raw Cashews soaked 2 hours or overnight
- 3/4 Cup Almond Milk
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Lemon Juice Fresh
- 1/2 Teaspoon Smoked Salt
Soak the cashews in filtered water for two hours or overnight.
Drain the cashews and add to a blender, along with the remaining ingredients, and blend until smooth, about 10-20 seconds.
Transfer to a squeeze bottle for easy application!
Preheat outdoor grill to medium-high. De-husk the corn while the grill heats up.
Grill corn for 3-4 minutes per side, or until kernels are slightly charred.
Remove from heat, and let stand for 2 minutes until easy to handle. Cut each ear into three pieces, and spear with wooden bamboo skewer.
Mix the vegan parmesan with the Tablespoon chile powder, and mix well on a plate. If you're making the vegan parm, omit the salt, onion and garlic powder.
Roll corn in the butter, then the spicy vegan parmesan. Arrange on a platter, and using a squirt bottle, squirt with the vegan crema. Sprinkle with chopped cilantro and serve!