Street Corn
Get ready to take your taste buds on a journey to the streets of Mexico with this twist on a classic favorite – Dairy-Free Street Corn! This lighter version of the beloved street corn dish packs all the flavor you love with easy substitutes that make it a breeze to whip up for a quick side dish.
Picture this: perfectly grilled corn on the cob, topped off with a creamy, dairy-free sour cream mixture infused with zesty lime and lemon zest, a hint of garlic, and a sprinkle of aleppo pepper for a touch of smoky heat.
Whether you're serving it up at a summer BBQ or simply looking for a side dish for taco night, this Dairy-Free Street Corn is sure to be a hit. Let's dig in and savor every delicious bite! 🌽🔥🌶️
MEXICAN STREET CORN
6 servings
Ingredients
6 corn ears, peeled, ends trimmed
Salt & pepper, to taste
Olive oil, as needed to grill
½ cup forger vegan sour cream
½ cup chosen mayo, optional
1 garlic clove, minced
1 teaspoon Aleppo pepper
1 lime zest
1 lemon zest
2 tablespoons dairy free feta cheese, crumbled, optional
1 tablespoon fresh cilantro leaves, chopped
Procedure
Preheat your grill on high heat, you want to get the grates really hot!
In a small bowl mix together salt, pepper, and olive oil. Brush each corn ear with seasoned oil.
Once the grill is hot, add corn ears and cook until charred in most spots about 8 minutes. Roll the corn on all sides as it cooks to ensure you get grill marks all over.
In a medium mixing bowl mix together dairy free sour cream, mayo, aleppo pepper, lime zest, lemon zest, cilantro and crumbled feta cheese (if using). Mix together until well incorporated. Adjust seasoning with salt, pepper, and zest.
Once corn is done cooking, add it to a platter. Top off with the sour cream mix while the corn is still hot.
Garnish with a sprinkle of cilantro leaves !