Mexican Street Corn 🌽

I’ve had Mexican street corn from a few vegan restaurants before. Traditionally, grilled corn in rolled in cremà and dusted with cojita cheese and chili powder. To make this kosher friendly, follow along below. This was a huge hit with my family and super easy to make!

Ingredients:

Corn on the cob, shucked and grilled

Smoked paprika or chili powder if you like spice

Sauce:

1 cup mayo (I used avocado oil mayo to stay on the lighter side)

3 tbsp toffuti sour cream

2 chipotle's in adobo sauce (if you don’t have this or can’t get it, you can easily use chipotle hot sauce (Tabasco makes a great version) or chipotle powder

1/2 lime, juiced

Cashew parm:

1 cups cashews

1-2 tsp course salt

1 tsp garlic powder

1/2 tsp dried basil

1/4 tsp red pepper flakes

1 tsp oregano

Directions:

Place the cashews and the spices into a blender or food processor. Blend until dusty, but not too long or it will become cashew butter. Set aside.

Mix the mayo, sour cream, chipotle, and lime. Allow the corn to come to room temp or the mayo will melt off! Use an egg brush and coat the entire cob if corn in the the mixture. Sprinkle the cashew parm all over the corn. Dust the top with the smoked paprika or chili powder. Enjoy!!