First, preheat a cast-iron griddle to medium-high and remove the husks from your corn cobs.
In the meantime, prepare your toppings. Mix ½ the lime juice with vegan mayo (or Mexican crema). Cut the other half of the lime into wedges for serving. Crumble or grate the cotija cheese and chop the cilantro. Set aside.
When the griddle is hot, cook the corn directly on it for about 10-12 minutes, making sure to rotate each cob throughout to get char marks on all sides.
Once the corn is cooked, brush with vegan mayo, a sprinkle of cotija, tajin or ancho chile powder, and a lime wedge. Some people (like us) also enjoy these served with chopped cilantro and Valentina hot sauce. Enjoy!
If you don’t have access to vegan cotija cheese, try using queso fresco, parmesan, or feta.
If you don't have vegan mayo, these are delicious with Mexican crema (or a mix of both).
The ancho chile powder provides a smoky flavor to help replace what a grill offers.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 15.8mg||1 %|
|Potassium 293.8mg||8 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 17.9g|
|Protein 3.4g||5 %|
Powered by: USDA Nutrition Database
Calories per serving: 93
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