When I was growing up, corn on the cob was a summer staple — barely steamed so the kernels were still crisp and never mushy. This is a parve play on a popular Mexican street food, using nutritional yeast in place of traditional Cotija cheese. If you’re nervous about using something that may not become a pantry staple, you can omit it, but don’t. Being adventurous in the kitchen is fun!
Mexican Street Corn
- Cooking and Prep: 30 m
- Serves: 8
Prepare the Corn
Grill corn over medium heat until grill marked, about three minutes per side. Remove from grill to a platter.
Combine mayonnaise, parve sour cream, lime juice, and chili powder and brush onto all sides of the corn.
Sprinkle with nutritional yeast.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis