Grilled Mexican Corn
Grilled corn – south of the border style! This Grilled Mexican Corn on the Cob takes grilled corn to the next level with spices, vegan Cashew Queso , cilantro and fresh squeezed lime.
We call it Grilled Mexican Corn - also known as elotes, a very popular street food in Mexico. Street vendors grill corn on the cob brush it with mayonnaise, butter or Mexican crema, and then sprinkle it with spices and lots of cojita cheese.
This version of the classic Mexican recipe, from Vegan At Times is a dairy-free dream come true, with all of the authentic flavors…..It’s smoky, tangy, spicy, cheesy and super tasty too.
Mexican Style Grilled Street Corn
4 ears of corn, shucked
1 teaspoon olive oil
1 recipe Chipotle Cashew Queso (below)
3 scallions
1/2 cup fresh cilantro
1 lime, cut into wedges
Chipotle Cashew Queso
1 cup raw cashews
1 can chipotle pepper in adobo, plus adobo sauce to taste
1/2 teaspoon sea salt, more to taste
1/2 cup water, more if needed
Put the cashews in a small saucepan and cover with cold water bu an inch. Turn the heat on medium-high. Let come to a coil, then reduce the heat to simmer for 10 minutes. Drain in a colander with cold water running to cool
Put the cashews in a blender. Add the chipotole, salt, and water. Blend on high speed for 2 minutes, until creamy. If it’s too think, add a little more water. Taste for walt - you may want to add a little more. Add adobo sauce too if you want more smoky heat.
To make the street corn:
Heat the grill to medium-high.
Lightly coat each ear of corn with olive oil. Place the corn on the grill and grill for 10-12 minutes, turning occasionally, until some of the kernels are charred.
Spread the Chipotole Cashew Queso on the conr and sprinkle with scallions and cilantro. Serve with lime wedges.