Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Once hot, add the corn and stir often until it starts to become lightly charred, about 2–3 minutes.
Turn the heat down to medium. Add the garlic, jalapeño, and 1–2 tablespoons of water. Stir again and cook for another minute.
Transfer the corn mixture to a bowl and stir in the Cashew Sour Cream, vegan cheese, and optional cilantro and salt.
Stir in the lime juice, and sprinkle chili powder over the top.
Serve esquites with additional lime wedges.
Chef's Notes
Substitutions
In place of jalapeño try poblano peppers.
In place of Cashew Sour Cream try Easy Vegan Mayo.
For the cheese, either Almond Ricotta Cheese or Vegan Walnut Parmesan could work in this recipe. The Almond Ricotta Cheese represents a mild young cotija cheese flavor while the Vegan Walnut Parmesan represents a mature cotija cheese with a stronger parmesan-like flavor.
Prep Ahead
Make the Cashew Sour Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make the Almond Ricotta Cheese or Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store esquites in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Once hot, add the corn and stir often until it starts to become lightly charred, about 2–3 minutes.
Turn the heat down to medium. Add the garlic, jalapeño, and 1–2 tablespoons of water. Stir again and cook for another minute.
Transfer the corn mixture to a bowl and stir in the Cashew Sour Cream, vegan cheese, and optional cilantro and salt.
Stir in the lime juice, and sprinkle chili powder over the top.
Serve esquites with additional lime wedges.
