Spicy Elote Mexican Street Corn
Mexican Street Corn on the Cob with spicy crunchiness and tangy mayo (or vegannaise) is one of the most satisfying summer dishes. And Rascal's in Santa Barbara is making this dish that is 100% vegan and just as delicious.
Ingredients
- 1/2 cup soy milk
- 1 cup avocado oil
- 1/2 tsp salt
- 2 tsp lemon
- 1 teaspoon mustard
- parmesan or make vegan parm (below)
- 2 corn cobs
- Takis Fuego chips or any spicy chip you like
- cilantro
- lime
Instructions
- First, make vegannaise by whipping 1 part plant milk in a food processor on high, and drizzling in 2 parts avocado oil until it’s thick and whitened. Add salt, lemon, and mustard to taste.
- Grate parmesan cheese, or make vegan parmesan by mixing nutritional yeast, garlic, almonds, and salt in a food processor until fine and crumbly.
- Shuck a fresh corn cob, then boil it to desired softness. Let it cool, and drizzle with the vegannaise. Put some Takis Fuego chips (or any spicy chip you like) in a baggie and smash with rolling pin.
- Sprinkle crushed chips on all sides of corn. Top it with vegan parmesan and cilantro, serve with a wedge of lime.