Name: Mexican Street Corn (Elote) Inspired Corn On The Cob
Cook time: 10 min
Total time: 20 min
Ingredients: • 2 large cobs of corn, husked; • 2 tbsp vegan butter; • 2 tbsp vegan mayo; • 1/2 tsp chipotle powder; • 1/2 tsp paprika; • 1/2 tsp parsley; • salt to taste; • shredded vegan cheese (chopped), to taste

Description

Cheesy, creamy, crunchy and pretty much everything you could really want in a dish

Ingredients

• 2 large cobs of corn, husked
• 2 tbsp vegan butter
• 2 tbsp vegan mayo
• 1/2 tsp chipotle powder
• 1/2 tsp paprika
• 1/2 tsp parsley
• salt to taste
• shredded vegan cheese (chopped), to taste

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Instructions

In a large pot on high heat, boil the corn for about 8 minutes or until cooked.
Drain corn and place in serving dish. Rub butter on all sides. Sprinkle;e with salt and pepper.
Grill corn on either a barbecue or panini press to add grill marks (optional).
In a small bowl, stir together vegan mayo, chipotle powder, paprika, parsley and pinch of salt and pepper.
Using a basting brush or back of spoon, spread a few teaspoons of mayo mixture on each corn cob.
Sprinkle with cheese and drizzle with lime juice.

Cook Time: 10 minutes