Mexican Street Corn

 
  • Cooking and Prep: 30 m
  • Serves: 8
  • Contains:

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!

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Corn

  1. Grill corn over medium heat until grill marked, about three minutes per side. Remove from grill to a platter.

  2. Combine mayonnaise, parve sour cream, lime juice, and chili powder and brush onto all sides of the corn.

  3. Sprinkle with nutritional yeast.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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