Loaded Mexican Street Corn

Hi everyone! Here’s another one of my step-by-step recipes. This time it’s a loaded Mexican street corn. I LOVE corn and they are really cheap this time of year. Mexican street corn usually has a lot of butter and fats in the crema, but my version is completely vegan and uses white kidney beans as a substitute for cream!

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Ingredients – makes 5 servings

  • 5 ears of corn
  • 1 can of white kidney beans
  • 2 small tomatoes, diced
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • paprika, to taste
  • salt and pepper, to taste
  • cilantro, to garnish
  • 1 lime, to garnish

Pre-heat the oven to 400F on BROIL. 

Step 1: Shuck the corn. I didn’t know that this verb “shuck” existed until 2 seconds ago. Basically just peel the husk and silk off of the corn ears.

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Step 2: Bring a big pot of salted water to a boil. Place the corn ears in the pot on high heat for 10 minutes until it is cooked through.

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Step 3: While the corn is cooking, rinse and drain the white kidney beans and place it into a high-speed blender. Add water, garlic powder, onion powder, and salt and pepper to taste. Blend until well combined. This is going to be our “crema”.

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Step 4: Pour the smooth “crema” into a small pot on medium-high heat, and stir just until the crema is heated through. It might get a little messy… but that’s part of the fun in cooking right?

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Step 5: When the corn is done boiling, transfer the ears to a baking sheet lined with aluminum foil. Generously sprinkle some paprika, salt and pepper over the corn and give it a rub. Then broil in the oven at 400F for 20 minutes.

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Step 6: When your corn is done it’s time to garnish. Pour the crema on the corn, then add diced tomatoes, chopped cilantro and lime. {I also added a vegan nacho cheese on top. I adapted that recipe from Hot for Food.}

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Hope you enjoy this recipe! It’s great for sharing and BBQ-ing the corn would work just as well.

Lizzy

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