Vegan Elotes

4 ears of corn
about 1 teaspoon of oil to coat the grill pan
vegan butter
1 lime
1 teaspoon chili powder
handful of cilantro roughly chopped with stems removed

Vegan Parmesan

3/4 cup raw cashews
3 tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder

Directions

Carefully peel back the husks without tearing them off. Remove the corn silks and discard. Heat up your grill pan for a few minutes to medium heat and brush a little oil on the pan to coat. Tie back the corn husks with twine or hold them back to prevent burning. You don’t need to leave the husks on, but it looks pretty and authentic, and makes the corn easier to hold. Place two ears of corn on the hot grill pan; keeping an eye on them to get them a little roasted without burning. Turn them to roast on all sides. You can use the lid of a pan to press down on the corn to cook a little faster. Remove the corn and add the other two ears of corn and repeat. If grilling on a grill, just grill the corn until roasted on all sides. Set aside.

Add the parmesan ingredients together in a food processor to form a fine meal texture. Do not over process. (Store leftover parmesan in the fridge). Spread a little vegan butter to the corn. Cut the lime into wedges and rub the lime onto the corn or brush with the lime juice. Sprinkle with the parmesan and chili powder. Top with fresh cilantro.

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