Welcome to the new, relaunched Vegan Good Things!!! You might be noticing right about now that my site has a whole new look… it was time for an overhaul, and I transferred my site from Blogger over to WordPress. I hope you like the new look! Please check out the new pages I’ve added, like the Vegan Shopping Resources, and a preview of my upcoming book! 🙂
I wanted to share this recipe for Vegan Esquites that I made as a side to the Jackfruit Mole Tacos I posted about recently. If you’re not familiar with Esquites, it’s a Mexican street snack in which corn kernels are sauteed or fried in butter, then tossed with mayonnaise or sour cream (Mexican crema), chile powder, lime juice, and salt. It’s quite similar to Elote, which is grilled corn on the cob that is slathered in mayonnaise, crema, Cotija cheese, chile powder, and lime. It might sound weird if you haven’t had it before, but the combination is actually delicious. I was a big fan of the Mexican-style grilled corn from Cafe Habana before I went vegan, so I was excited to veganize this recipe for the first time. I love to eat corn on the cob, but Esquites have the benefit of being more easily transportable, if you’re taking this dish for a picnic, say, and uh, you don’t have all that corn stuck in your teeth afterwards.
Anyway, the recipe is from Cooking Light’s May 2015 issue, the only substitutions I made were Vegenaise instead of egg-based mayonnaise, and vegan parmesan instead of Cotija cheese. It’s really delicious! It tastes like summer to me. Serve alongside – or on top of! – your favorite tacos or any other Mexican dish.
Vegan Esquites (Creamy Corn Salad)
1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned. Remove from pan. Repeat procedure with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.
2. Combine vegan mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn; toss to combine. Sprinkle vegan parmesan cheese over corn; serve warm, at room temperature, or chilled.