Olivia’s Grilled Mexican Street Corn

Grilled Mexican Street Corn

I came home from running errands this afternoon to find that my daughter had fixed a bite to eat. A really, really good bite to eat. Maybe the most delicious thing I’ve eaten in a long time. She had grilled, seasoned, and garnished a few ears of fresh corn to make a vegan version of grilled Mexican street corn. I made her tell me exactly how she made it. Here is a recipe based on what she told me. Make this. You won’t be disappointed.

(Serves 4β€”or 1–2 if you like this as much as I do.)

4 ears of fresh corn, husked and cleaned

1 cup vegan mayo (we use Vegenaise)

1 teaspoon garlic powder

1-1/2 teaspoons chili powder

1/4 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

2 teaspoons nutritional yeast

Chili powder for garnish

fresh cilantro, chopped

1–2 limes, cut into wedges

Combine the vegan mayo, garlic powder, chili powder, salt, and pepper. Stir well.

Grill the corn, turning every minute or two, until it is cooked through and slightly charred, about 8 minutes total, more or less depending on your grill.

When the corn is cooked, brush each ear on all sides with the mayo and spice mixture. Sprinkle each ear with nutritional yeast, chili powder, and chopped cilantro, squeeze a wedge of lime over the ear, and garnish with more lime and fresh cilantro. You can serve extra nutritional yeast and mayo mixture too, if you like.



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