Vegan Mexican Street Corn

Amazing Vegan Mexican Street Corn: tender corn, slathered with creamy vegan mayo, dairy-free parmesan, lime, spicy cayenne, and cilantro. The perfect treat to celebrate Cinco De Mayo, and the summer!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Remove 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. 2Turn 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. 3Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.