Do y’all love corn as much as I do? Corn right off the cob transports me to summer, every time. You know my favorite way to eat corn? Mexican street corn style – sweet corn on the cob covered in creamy saucy goodness with the salty bite of cheese and the fresh zip of cilantro on top. Yepppppp. Surprise, surprise. I’m a big sauce advocate.
Oh, and one more thing. This corn is great in the oven, but is especially delish when grilled to get that extra smoky flavor. And if corn says summer, what does grilled corn say? Extra summer? Double summer? All I’m saying is if you brought this to me on Memorial Day cook-out, I wouldn’t be mad about it.
Honestly, I’m not the biggest meat eater. I’m pretty selective with meat that I eat and for the most part, don’t love it. Austin and I have done a few challenges where we eat vegan. And, to be honest, meat is never the part I miss the most. It’s usually cheese. Enter this delicious “vegan parmesan/cotija”.
If you’re not vegan or dairy-free, by all means, make this with actual cheese. It’ll still be finger-licking good. But an option for dang good Mexican street corn for vegans? I’ll take it!
[cooked-recipe id=”369″]
This looks amazing! Going to try it this weekend!
Appreciate the affirmation, Drew! Feel free to leave some feedback after you make the recipe. Would love to hear it.