Vegan Elote Corn with Future Fresh Coriander
Ingredients ⠀
- 50 grams Future Fresh Coriander
- 4 Sticks of Corn (I used white corn only cause they are in season) ⠀
- 1/4 cup of Walnuts ⠀
- 1/8 cup of Pine Nuts⠀
- 2 tbsp Nutritional Yeast ⠀
- 1/4 cup Vegan Cream Cheese ⠀
- 5 tbsp of Vegan Mayo ⠀
- 1/4 tsp Cayenne Pepper ⠀
- 1 tsp Cumin⠀
- 1 tsp Spanish Paprika⠀
- 1 tsp Oregano ⠀
- 1 tbsp lemon (I use calamansi) ⠀
- 2 tbsp of Sriracha or to taste ⠀
⠀
Procedure
1. Assemble all ingredients in one area so that you can work faster⠀
2. Roast your walnuts and pine nuts really quick on a hot skillet, this is just for a stronger smoky taste but you can skip this step! The goal is just to add some char and color on the nuts, once you see color turn it off the heat. ⠀
3. Cut you corn in two and insert a BBQ stick on the wider end of the cut. I cut my corn in two only because I wasn’t confident that I could eat on the whole cob in one sitting (I did anyway). You can also skip this step but it’s a lot easier to handle the corn especially if you roast the corn over the flame. ⠀
4. Combine in a food processor or blender your nut mixture with your spices, nutritional yeast & salt, and pepper to taste. This will act as our cheese component. ⠀
5. Once some parts of the corn are already roasted you can take the corn off of the heat and set it aside. Again, we don’t want to burn the corn just to add some color. ⠀
6. Mix together your cream cheese, sriracha, mayonnaise, lemon and salt and pepper to taste. ⠀
7. Brush the wet mixture all over your corn and sprinkle the cheese mixture on top of the corn. Once done set aside. Repeat the same steps for the next pieces of corn.⠀
8. Garnish with some cilantro and even more cayenne pepper for some heat! ⠀
9. Enjoy!⠀
Thank you to Maxene Sun of thesunnyvegan for sharing!
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