Street Fair Corn
Published by Vegan Heritage Press, LLC
Editor's Note: Fire up that grill! It's time to get cooking with this vegan recipe for Street Fair Corn. While there's nothing quite like plain boiled ears of farm-fresh corn, coating grilled ears of corn in this nondairy mixture will take your grilling game to the next level. This recipe for corn is easy to make and will be the perfect addition to the menu for your next cookout or pool party. The grilled corn is also so easy to eat and will win over everyone on the guest list. Your summer won't be complete until you try this recipe!
Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn—freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original.
Occasional Fresco, Buffet, Casual Dinner Party, Family Get Together, Pool Party
Recipe CourseSide Dish
Taste and TextureCrunchy, Spiced
Type of DishVegetable
- 1/4 cup nondairy mayonnaise
- 1/4 cup nondairy sour cream
- 1/4 cup nondairy Parmesan, plus more for serving
- 1/2 teaspoon chili powder, plus more for serving
- 1 medium clove garlic, finely minced
- 1 tablespoon finely chopped fresh cilantro or Italian parsley
- 4 ears sweet corn, shucked
- 1 lime, cut into wedges
Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, cashew parmesan, chili powder, garlic, and cilantro. Stir until completely combined.
Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
From NYC Vegan, copyright 2017 by Michael Suchman and Ethan Ciment. Photos by Jackie Sobon. Used by permission.