This Mexican corn dip will be the talk of the party! Made of carbonized corn, a spicy and cheesy sauce and a lot of pleaded accessories, it will easily become your new favorite summer refreshment.
Do -a party to remember by combining this diving of corn with even more creamy vegan deposits! Try my almost addictive spinach spinach deposit, my vegan chicken game ready for the day and this layer of 7 easy vegan layer.
I know that this lactis -free Mexican corn tank seems almost too good to eat, but you trust me, as you put the first trout chip in the luxurious, zesty, spicy, sweet and cheese, you will not be able to stop -you.
Elotes (or Mexican corn), a popular Mexican street food that slates on corn grilled on the cob, cotton cheese, coriander and ground pepper, was the inspiration for this recipe. My immersion is far from authentic and uses dairy -free substitutes, but it still captures the irresistible mix of flavors of the original thanks to the sweet and juicy carbonized corn, a creamy, daring and zesty anacard sauce and a large amount of vegan cheese.
Best of all, it’s easy and fun to do in less than an hour! Carrugar corn is my favorite part. In addition, I love to see that the nuclei slightly blackened are out of the dive with each spoon.
Why do you have to bring this corn bath to all parts?
- Like the corn on Mexican Street Real -Pense on this immersion inspired by Elotes as the deconstructed version of the popular Mexican Street food. From the carbonized corn to the cheese sauce to the spicy kick, you will have difficulty stopping -after a single spoon.
- An incredibly easy vegan party refreshment -All you have to do is Char the Corn, mix the anacard sauce, combine -everything on a plate and make it! Like my Popper Jalapeno Vegan immersion, it is an unmistakable recipe that you want to do again and again.
- A summer staple -This creamy immersion has everything you could wish in a summer refreshment: corn on the cob, attractive colors and layers of spicy, spicy, sweets and smokers.
How to make a Mexican vegan corn bathroom
Find the complete printable recipe with measures below on the recipe card.
Heat a cast iron pan over medium-high heat. Once hot, add the corn ears and cook -until they are carbonized on all sides. Remove -those from the pan and leave the band to cool -before you carefully cut the grains with a sharp knife. Transfer the corn nuclei to a bowl and leave it aside.
Grilled the corn on the cob: Place the corn ears on a preheated outer grill and cook for about 3 minutes per side or until the nuclei are carbonized at some points.
Then soak the cashews in boiling water for 5 minutes (or soak them at night to save time).
Drain the soaks and add them to a blender with fresh water, lime juice, salt, garlic powder and hot sauce. Mix until it is very soft.
Pour the anacard sauce into a plate. Stir most of the carbonized corn nuclei, vegan cheese and chopped jalapeño.
Cook the corn on the street until it is hot and mocking. Remove it from the oven and stir with the chopped red onion, the cilantro, the vegan, the tajin and the reserved corn.
Remove the hot immersion with fried potatoes of tortilla, fries or chopped vegetables and enjoy!
Frequently asked questions
Yes, both corn and frozen corn nuclei function as substitutes for fresh corn. Drain the canned corn or thaw the frozen corn and dry the nuclei with the paper towels before loading them in the pan. Use about 3 cups.
You can search the corn in a large riot frying paella or a grilled paella. The corn will also work on an outside grill or on a range of gas.
I will not lie, this immersion has a kick! The hot sauce and the jalapeño pepper cut into the anacard sauce give this bath an average amount of soft heat. Eliminate the seeds and veins inside the jalapeño will make it less spicy, but if you do not like spicy food, omit the jalapeño and/or the hot sauce of the recipe.
Or, if you like the heat, stir the immersion with slices of tanned jalapeño, stir the hottest sauce in the sauce or change the jalapeños for serrano peppers.
I haven’t tried it, but an equal amount of white almonds should work as a substitute for the anacards.
Yes, you should be good for mounting and baking up to a day before serving. Do not add the accessories until the time comes to eat.
You can also bring corn closer and mix the creamy cashews of the Anacard for about 3 days before baking. Keep them covered and the fridge until you are ready to assemble and cook the dive.
I have not tried to freeze this corn dip (it is so good, I never end with the envelopes), but I should freeze -well up to 3 months. Keep it in a safe container of the freezer, then thaw in the fridge overnight before heating it back in the oven.
-
Heat a large cast iron pan over medium-high heat. Add the corn ears to the pan and cook -until it can be carbonized on all sides, about 10 minutes in total. Remove from the heat and once fresh enough to handle it, cut the corn with a large sharp knife. Place in a bowl and leave it aside.
-
Preheat the oven to 375 degrees F.
-
Bring 3-4 cups of water to a boil (I use my tea boiler). Pour the hot water over the cashews and soak it for 5 minutes or up to an hour.
-
Drain the cashews, discard the soaking water and add a large blender together with fresh water, lime juice, salt, garlic powder and hot sauce. Mix until it is very soft.
-
Transfer the sauce mixed to a safe dish in the oven (a 9 -inch cake dish or another similar dish). Mix the corn (save a little to decorate), cheddar cheese and chopped jalapeño pepper.
-
Bake for 25-30 minutes, until hot. Remove it from the oven and the top with chopped red onion, coriander, optional vegan, some tajin and more carbonized corn, if you like. Serve -with omelet fries or corn chips.
- It can use about 3 cups of canned or frozen corn instead of corn ears.
- For cashews use raw almonds in place and soak -very well.
Service: 1of 10 servings ; Calories: 220kcal ; Carbohydrates: 15g ; Protein: 6g ; Fat: 16g ; Saturated fat: 4g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 6g ; Sodium: 682mg ; Potassium: 200mg ; Fiber: 2g ; Sugar: 2g ; Vitamin A: 79IU ; Vitamin C: 6mg ; Calcium: 29mg ; Parró: 2mg
#Mexican #vegan #corn #dip #street
Image Source : www.noracooks.com