To master the perfect Vegan Mexican Street Corn, marinate the corn on the cob with by adding:
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- A few dashes of hot sauce.
- 3 minced garlic cloves, and shake it all about.
Marinating the corn overnight is suggested, half-hour or so would work also. Then, while the corn marinates, prepare the vegan street corn toppings.
- Chopped cilantro
- Chopped red onions
- Vegan parmesan
If you love vegan parmesan as much as I do, make a large amount, and keep it in the refrigerator to use on many dishes, such as pasta, pizza, and just about any other dish.
If spicy isn't your thing, try a few other more mild toppings:
- Your favorite mild salsa
- Minced roasted garlic
- Vegan butter spread
- Chili powder
- Lime wedges
- Vegan mayonnaise
Once the corn is marinated, prepare the grill by preheating it to 500 degrees. Although most grilled corn recipes suggest leaving on the husks, you have marinated the corn, which prevents it from drying out. On the other hand, taking the husks off also gives the ears of corn beautiful charred grill marks.
Place the corn on a hot grill because you don't want the grill to heat up while the corn is on the grill. If you don't have a temperature gauge, a quick tip is to wait about 10 minutes to preheat the grill.
Then, cover the grill, turning the corn occasionally, about 15 minutes, rotating to make sure all sides of the corn are grilled. Add your toppings and enjoy your meal.