We put a superfood twist on Mexican street corn, or “elotes”. Serve at your next backyard barbecue and everyone will be asking for the recipe!
Prep time: 30 min.
Yields: 4 servings
1/4 cup vegenaise
1 scoop Boku Super ‘Shrooms
1/2 cup cotija or feta cheese, or your favorite crumbled vegan cheese
1/2 tsp chili powder, plus more for serving
1 count medium clove garlic
1/4 cup finely chopped cilantro leaves
4 count ears of shucked corn
1 count lime, cut into wedges
Fire up and prepare grill for grilling.
While grill heats, combine vegenaise, Boku Super ‘Shrooms, chili powder, and garlic in a large bowl. Stir until fully combined and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to serving plate and spread with vegenaise mixture to evenly coat corn on all sides. Sprinkle with cheese, chili powder, and cilantro. Serve immediately with lime wedges.