our Mamasita meal, though it owes at to the lowest degree every bit much to our vege box too everything, really, to Viva Vegan. Terry Hope Romero offers a twain of variations on street-style corn too it was close convenient for me to larn for baking my corn too slathering it amongst vegan mayonnaise.
While this doesn't postulate the charred edges too cheesiness of Mamasita's street-style corn, it has its ain charm - the kernels are juicy too sweetness too the mayonnaise carries the nooch, Mexican oregano too dried chilli across the whole surface area. It's besides pretty fun to roast corn yet inwards its husk.
Baked Mexican street corn
(one of several variations appearing inwards Viva Vegan!
past times Terry Hope Romero)
a whole cob of corn, husk intact
vegan mayonnaise
coarse salt
nutritional yeast flakes
dried crumbled Mexican oregano
lay down dried Mexican chilli
lime, quartered
Preheat an oven to 180°C.
Place the corn cob, yet tightly wrapped inwards its husk, on a rack inwards the oven too roast it for thirty minutes.
Carefully disclose the husk from the corn too clear away the corn silk. Chop the cob inwards one-half to shape 2 to a greater extent than manageable pieces too house them on a plate.
Slather over the mayonnaise, too hence sprinkle over the salt, yeast flakes, oregano too chilli. Serve amongst a wedge of lime on the side for squeezing over the top.
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