Ingredients
Directions
Make the corn: Fill a large stovetop pot with enough water to cover the corn.
Bring the water to a boil then carefully add the corn, continuing to boil until the corn is tender, about 20 minutes. If you’d like to stick to the traditional practice of making Mexican Street Corn, you can grill the corn instead of boiling it. Heat your grill on medium and add the corn to the top burner. Cook the corn for approximately 12 minutes, rotating the corn every few minutes so it cooks evenly.
Meanwhile, make your Easy Vegan Mayo and set aside.
Make your Walnut Parmesan and set aside.
Once the corn is ready, drain and place on a large serving platter or large baking sheet.
With a butter knife, spread 2–3 tablespoons of vegan mayo around each piece of corn.
With a tablespoon, sprinkle 2–3 tablespoons of walnut parmesan around each piece of corn.
Sprinkle chili powder lightly around each piece of corn.
Squeezed lime juice and sprinkle cilantro over top of each piece of street corn and serve.
Chef's Notes
Substitutions
Substitute lemon for lime.
Shortcuts
You can add 1–2 teaspoons of chili powder directly to the Vegan Mayo or Vegan Walnut Parmesan, but I found adding it separately brings out more of the chili flavor. Plus, you may have a little mayo leftover and may or may not want chili in it.
Spread the Vegan Walnut Parmesan over a large plate and roll the mayo-coated corn in the parmesan. Be sure to split the parmesan over 2–3 batches since the parmesan on the plate can get clumpy from the mayo.
Nut-free
Replace the walnuts with more sunflower seeds in the Vegan Parmesan.
Prep Ahead
Prepare the Easy Vegan Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Make the Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to 14 days or in the freezer for up to 30 days.
Storage
Store street corn leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the corn: Fill a large stovetop pot with enough water to cover the corn.
Bring the water to a boil then carefully add the corn, continuing to boil until the corn is tender, about 20 minutes. If you’d like to stick to the traditional practice of making Mexican Street Corn, you can grill the corn instead of boiling it. Heat your grill on medium and add the corn to the top burner. Cook the corn for approximately 12 minutes, rotating the corn every few minutes so it cooks evenly.
Meanwhile, make your Easy Vegan Mayo and set aside.
Make your Walnut Parmesan and set aside.
Once the corn is ready, drain and place on a large serving platter or large baking sheet.
With a butter knife, spread 2–3 tablespoons of vegan mayo around each piece of corn.
With a tablespoon, sprinkle 2–3 tablespoons of walnut parmesan around each piece of corn.
Sprinkle chili powder lightly around each piece of corn.
Squeezed lime juice and sprinkle cilantro over top of each piece of street corn and serve.
