Vegan Elote aka Mexican Street Corn

Step 1

Pulse the cashews, nutritional yeast, garlic powder and salt in a small food processor (or blender) until it resembles grated parm.

Step 2

In a bowl, stir together the mayo, ancho chili powder, garlic, lime juice, optional chipotle powder and salt until smooth.

Step 3

Place the corn on a medium-high grill, or grill pan, and cook on all sides until the corn is cooked and has grill marks, about 4 minutes per side.

Step 4

Spread the corn with chili mayo, sprinkle with parmesan, ancho chili powder, and cilantro. Enjoy!