Elote callejero mexicano vegano

Ingredientes

• 4 corn
• 1 teaspoon salt
• 5 epazote leaves (optional)
• 1/4 cup vegan mayo (*link to recipe)
• 1/4 cup vegan Parmesan cheese (*link to recipe)
• 1 lime juice
• 1/2 teaspoon Cayenne pepper (or chili)
• 2 tablespoons chopped cilantro leaves

Preparación

1. 1

   Remove the husks from the corn. Bring water to boil in a large pot on medium-high, add salt, epazote, and corn. Return to a boil, then reduce to simmer for about 15-20 minutes.

2. 2

   Turn off the heat and remove corn cobs, using a pair of tongs. Place corn cobs on parchment paper. Slather them with vegan mayo, followed by vegan parmesan.

3. 3

   Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.