Well I’ve been gone for a few weeks and it feels so good to be back home. No matter how excited I am to leave, the moment I return I’m instantly grateful to have a place to call home. I missed my husband and kitty boys so much! This was the longest we have ever been away from each other. Hopefully he can join me on the next adventure. I’ve got some serious wanderlust and can’t wait to plan out the next trip. Even if it’s camping for a few days somewhere nearby, I’m ready to get outside and immerse myself in nature.
I shot this recipe before leaving and while it would have made sense to share it before Cinco de Mayo, I’m usually late to form holiday-themed ideas in a timely manner. My bad. Despite that, it’s still totally appropriate for the Summer time! I could honestly eat roasted corn all year long, but it’s usually best during this time of year. You can’t find corn on the cob here after Summer, it’s a shame. So all the more reason to eat as much as I can, while I can!
Originally I tested out this recipe at my parent’s house to make sure my method came together and tasted as I imagined it would. Surprisingly enough it came out even better than anticipated AND it was really simple to put together. I started by prepping the seasoning blend, lime cashew crema and sunflower seed parmesan the night before. Two of which can be made in minutes, but the crema takes a little more time if you’re soaking the cashews beforehand. I recommend doing that despite having a high-speed blender because it will only yield a creamier/smoother texture and be even easier to digest. It’s very similar to my zesty sour cream recipe, except I replaced the lemon for lime. You can add even more water to thin it out, if you’re wanting to drizzle it on top.
The seasoning blend I used is a combination of chili powder, garlic powder, onion powder, salt & pepper, to taste. Using a somewhat heavy hand, I used the entire batch I mixed together on about 5 cobs. I recommend adding a ton, it might seem excessive but I promise it’s exactly what you want for this particular recipe. The more flavor the better! Photos seriously don’t do justice to just how incredible this corn truly is. Do yourself a favor and make it now!
If you want to use a premade parmesan, feel free to skip my recipe for that below. I love to make this sunflower seed version all the time. It’s incredible on roasted veggies, pasta and really anything savory. I throw it on my salads and sandwiches all the time. If you haven’t tried it out, definitely give it a go. You can find the original source of that recipe here.
Vegan Mexican Street Corn [Elotes]
Yield 3 -6 servings
- 4-6 Corn on the cob
- Sunflower Seed Parmesan
- Lime Cashew Crema, recipe below
- Seasoning Blend, recipe below
- Cilantro, to top
- Hot Sauce, optional
- Lime, to garnish
- Lime Cashew Crema:
- 2 Limes juiced, 1 zested (1.5 ounces)
- 1 cup Cashews, soaked at least 2 hours
- 4 ounces Water
- Pinch of Salt, to taste
- Seasoning Blend:
- 1 tsp Chili Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt, or to taste
- Pinch of Black Pepper
- Bring a large pot of water to a boil. Boil corn (husks removed) for 5 minutes.
- Remove from water and pat dry.
- Bring a grill pan or actual grill to a medium high heat. Carefully add your corn cobs and grill until all sides have grill marks.
- Rub each cob with lime, then follow up with an even coating of lime crema, a generous sprinkle of the seasoning blend and sunflower parm, to desired taste.
- Serve hot, topped with fresh cilantro, hot sauce (optional) and extra wedges of lime on the side.
Courses Appetizer, Side
Cuisine Gluten-free, Vegan, Oil-free, Soy-free
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.1