When traveling through Mexico, I found myself drooling over the sight and smell of Mexican sweet corn being prepared and sold on city streets. Being allergic to dairy, I had to pass on the corn, but recently I made Mexican sweet corn with a vegan twist, creating a healthy and tasty version of the street corn that I had to pass up on my travels.
Ingredients
4-6 ears of sweet corn
1/4 Cup Vegan Violife Feta Cheese
1/3 Cup Vegan Tofutti Sour Cream
1/3 Cup Vegan Mayonaise
1 tsp Paprika
2 Cloves crushed garlic
1 tbsp lime juice
1 tbsp fresh cilantro chopped
1/4 tsp of salt
Directions:
Preheat oven to 400F and place corn directly on oven rack. Bake for 25 minutes.
Grill or BBQ:
- Char directly on grill for approximately 15 minutes or until desired.
- Whisk together vegan mayonnaise, sour cream, garlic, cilantro, lime and salt. Spread on…
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The Vegan Trough 