Description
Esquites (vegan Mexican street corn) are perfect for a delicious appetizer, snack, or side dish. Grilled corn with vegan butter, topped with vegan cotija cheese, lime juice, chili powder, and vegan mayo.
Ingredients
Scale
- 4 ears of corn
- 1 tbsp vegan butter
- Salt to taste
- 1/4 cup vegan mayonnaise
- 1–3 limes, cut into quarters
- 1/2 cup vegan Cotija* (see above)
- Chili powder to taste* (see above)
If boiling the corn:
- 4 ears of corn
- 1 tbsp vegan butter
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 1 sprig of fresh epazote
- Salt to taste
Instructions
Stove or Grill:
- Turn a griddle on medium-high heat if using the stove.
- Peel the husks off the ears of corn. Brush with melted vegan butter.
- Grill for 10 minutes and then flip to the other side.
- Grill on all sides until it is slightly charred.
- Once cooled off a bit, use a knife to cut the corn kernels off.
Boil:
- Turn pot on medium heat and add butter.
- Once melted, add garlic and cook for 1 minute.
- Next, add vegetable broth, epazote, salt, and corn.
- Simmer on low-medium heat for about 10 minutes or until corn is cooked.
- Drain corn and use a knife to cut the corn kernels off.
Dress it up:
- Add corn kernels to a cup or bowl.
- Add a small spoonful of vegan mayo and vegan cotija.
- Sprinkle with some Mexican chili powder, add lime juice, sprinkle cilantro on top, and enjoy!
Notes
*see above for storing tips
- Prep Time: 5
- Cook Time: 15
- Category: Sides
- Method: Stove
- Cuisine: Mexican
