When traveling through Mexico, I found myself drooling over the sight and smell of Mexican sweet corn being prepared and sold on city streets. Being allergic to dairy, I had to pass on the corn, but recently I made Mexican sweet corn with a vegan twist, creating a healthy and tasty version of the street corn that I had to pass up on my travels.
Boil corn for 10 minutes. Cover with sauce. preheat oven and broil for 2-3 for minutes until melted.
Grill or BBQ:
- Char directly on grill for approximately 15 minutes or until desired.
- Whisk together vegan sour cream, garlic, cilantro, lime, paprika, cilantro, salt and pepper. Spread on hot sweet corn, add feta cheese and enjoy!