Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Creamy Mexican Corn (vegan version, inspired by Jadłonomia) - photo 1
← Recipes

Creamy Mexican Corn (vegan version, inspired by Jadłonomia)

Vegan dishes Snacks Main Dishes 75 min Medium 13 wyświetleń ~35.47 PLN - (0)
Rate:
(0)

Description

Vegan, aromatic take on street corn – juicy, slightly caramelized corn kernels drizzled with a creamy cashew sauce, served with a spicy-sour mango salsa and a crunchy, yeast-based topping. The dish combines smoky notes of smoked paprika and the delicate "cheesy" sweetness of nutritional yeast, while the tangy lime and pickled red onion balance the cream's richer texture. Great as a snack for a gathering with friends, a side for grilling, or a light meal on a summer evening. Visually, the dish is colorful – golden corn kernels, orange mango pieces, pink onion, and green cilantro – making it look appetizing and rustic.

Składniki (20)

Servings:
4
  • Corn on the cob 4 szt.
  • Raw cashews 150 g
  • Water 200 ml
  • Nutritional yeast 10 g
  • Lime juice 30 ml
  • Rapeseed oil 30 g
  • Red onion 1 szt.
  • Apple cider vinegar 50 ml
  • sugar 10 g
  • Mango 0.7 szt.
  • Tomato 1.3 szt.
  • Jalapeno 1 szt.
  • Breadcrumbs 60 g
  • 🌿 Przyprawy
  • Smoked sweet paprika 1 łyżeczka
  • Chili powder 1 łyżeczka
  • Fresh coriander 0.3 pęczków
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Vegan butter 30 g
  • Toasted sesame seeds 20 g
💰 Szacowany koszt dania: ~35.47 PLN (8.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Soak the cashews: place 150 g of cashews in a bowl and cover them with boiling water so that the water fully submerges them. Cover the bowl with a plate and set aside for at least 30 minutes (you can leave them for an hour if you have time). After soaking, the cashews should feel soft to the touch and easily break apart between your fingers.

Ingredients: Raw cashews
Use a glass or plastic bowl. If you need to speed up the process, pour boiling water over the cashews and wait 15–20 minutes; stronger blenders will handle it faster. Drain by passing through a strainer before blending.
2

Marinated red onion: peel one red onion (150 g), cut it in half and slice it into very thin half-moons. In a small jar, mix 50 ml of apple cider vinegar, 10 g of sugar, and 3 g of salt until the sugar and salt dissolve. Place the sliced onion in the jar, press down with a fork, screw on the lid, and set aside for at least 15–20 minutes. After this time, the onion will turn pink and become less sharp.

Ingredients: Red onion, Apple cider vinegar, sugar, Salt
Use a sharp knife or mandoline to slice thinly. If you need a quicker effect, drizzle the slices with hot marinade — this will speed up the maceration.
3

Prepare the mango salsa: peel and dice 200 g of mango into small cubes (about 1 cm), dice 150 g of tomato into similar-sized cubes, finely chop 15 g of jalapeño (remove seeds if you prefer it milder) and 10 g of cilantro. In a bowl, mix together the mango, tomato, jalapeño, cilantro, and 15 ml of lime juice along with a pinch of salt (about 1 g). Set aside for 10–15 minutes to let the flavors meld.

Ingredients: Mango, Tomato, Jalapeno, Fresh coriander, Lime juice, Salt
Use a sharp knife to cut the mango. If the fruit is very soft, gently squeeze to prevent the salsa from becoming watery.

Cashew cream

4

Prepare the cashew cream: drain the soaked cashews. In a blender, add 150 g of cashews, 200 ml of water, 10 g of nutritional yeast, 15 ml of lime juice, 2 g of smoked sweet paprika, 2 g of chili powder, and 1 g of salt. Blend on high speed for 1–2 minutes until the mixture is completely smooth, silky, and lump-free. The consistency should resemble thick yogurt — if the cream is too thick, add 15–20 ml of water and blend further.

Ingredients: Raw cashews, Water, Nutritional yeast, Lime juice, Smoked sweet paprika, Chili powder, Salt
Use a high-speed blender. If you only have an immersion blender, blend in a narrow container and mix longer; you can also use a food processor, but the cream may be less silky. Check the consistency with a spoon — it should be covered with a smooth, creamy layer.

Topping

5

Prepare the crunchy topping: in a medium skillet, heat 10 g of rapeseed oil. Add 60 g of breadcrumbs and fry over medium heat, stirring with a wooden spoon, for 3–5 minutes until golden brown and crispy. Remove from heat and set aside to cool.

Ingredients: Breadcrumbs, Rapeseed oil
The best pan is 24–28 cm in diameter. Stir constantly to ensure the breadcrumbs brown evenly and do not burn. Additionally, you can add 5 g of nutritional yeast to the breadcrumbs to enhance the "cheesy" flavor.

Corn

6

Prepare the corn cobs for grilling: remove the leaves and 'hairs' from the corn. Brush each cob with a thin layer of oil (you can mix the oil with melted vegan butter if using — 30 g of vegan butter). Heat a grill pan or a traditional pan over medium-high heat (it should be very hot). Place the cobs on the grill and cook, turning every 2–3 minutes, for 10–12 minutes, until dark, slightly charred spots appear and the cobs emit a pleasant, smoky aroma.

Ingredients: Corn on the cob, Rapeseed oil, Vegan butter
Use tongs to turn the ears of corn. If you are using the oven, bake the ears at 230°C on a baking sheet for 15–20 minutes, turning once. The ears are ready when the kernels are soft when pierced with a knife and have dark grill marks.
7

Separate the kernels from the cob: after cooling the cobs (about 2 minutes, so they don't burn), stand the cob upright on a cutting board (you can hold the bottom of the cob with a knife). Using a sharp knife, cut vertically and scrape the kernels along the cob — doing this in one even layer. Collect the kernels in a large bowl.

Ingredients: Corn on the cob
To secure the cob, you can cut off the bottom to create a flat surface that you can place steadily on the board. Be careful with your fingers when working with a sharp knife.
8

Toasting the grains for texture: in a large, wide skillet, heat the remaining canola oil (about 20 g) over medium-high heat. Add the prepared corn kernels and fry without stirring for 2 minutes, allowing some of the kernels to brown, then stir every 30 seconds for another 4–6 minutes, until the kernels are golden in places and sound crunchy when stirred. At the end, add 2 g of smoked paprika, 2 g of chili powder, 1 g of pepper, and 1 g of salt and mix.

Ingredients: Corn on the cob, Rapeseed oil, Smoked sweet paprika, Chili powder, Black pepper, Salt
Use a wide skillet (preferably 28 cm) so that the grains have space and brown nicely. Fry over medium-high heat — too high will cause burning, too low will only heat without browning.

Assembly and serving

9

Combine the cream with the sautéed corn: add the entire cashew cream (prepared in step 4 — if there is too much left, add it by the tablespoon to achieve the desired consistency) to the pan with the hot kernels. Stir for 1–2 minutes over low heat, so that the cream gently warms up and coats the kernels, but does not cook for too long (we want to maintain a silky consistency). The cream should create a slightly glossy coating on the kernels.

Ingredients: Raw cashews, Water, Nutritional yeast, Smoked sweet paprika, Chili powder, Salt, Corn on the cob
Use a wooden spatula, stir gently. If you don't want the cream to become too runny, keep the temperature low and stir briefly.
10

Plating and decoration: transfer the corn with cream to a serving platter or arrange on plates. Spoon the mango salsa (step 3) and thinly sliced pickled red onion (step 2) on top. Evenly sprinkle the sautéed breadcrumbs from step 5 and, if using, 20 g of toasted sesame seeds. Finally, drizzle with an additional 15 ml of lime juice and garnish with fresh cilantro leaves.

Ingredients: Breadcrumbs, Mango, Red onion, Fresh coriander, Lime juice, Toasted sesame seeds
Additionally, you can add a bit of melted vegan butter brushed over the hot corn for a glossy finish. Arrange the ingredients aesthetically — the salsa in "pockets" on the surface makes the dish look professional.
11

Serve immediately: the dish tastes best when the corn is still warm and crunchy, and the salsa is fresh. Serve with additional lime wedges on the side for guests to season to taste.

If you are preparing this as an appetizer, you can keep the cream and topping separate and combine them just before serving to maintain the textures. Make sure to serve the grains hot, as the cream becomes heavier when cold.

Fun Fact

💡

Street corn known as elote in Mexico is traditionally served with mayonnaise and cotija cheese. The vegan version often replaces dairy ingredients with nut creams and nutritional yeast flakes, which provide a 'cheesy' flavor.

Best for

spotkanie z przyjaciółmi grillowanie letnia kolacja

Tips

🍽️ Serving

Serve in bowls as a snack or as a side dish to grilled vegetables. For a 'to-go' version, store the cream separately and mix just before consumption to keep the corn crunchy. You can also skewer the corn on skewers and serve as finger food.

🥡 Storage

Store the cashew cream in the refrigerator for up to 3 days in an airtight container. It's best to eat the corn right away; if there are leftovers, store the salsa and topping separately for up to 24 hours. Heat the corn in a skillet over medium heat for 2–3 minutes to regain some texture; add the cream only after heating.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Vegetable Tortilla 90 min

Vegetable Tortilla

Snacks
Avocado Paste Tartines 40 min

Avocado Paste Tartines

Appetizers
Fruit tea 30 min

Fruit tea

Drinks
Pierogi Fusion with Peking Duck Filling and Hoisin Plum Sauce 120 min

Pierogi Fusion with Peking Duck Filling an...

Fusion cuisine
Tacos with Shredded Beef Barbacoa and Mango Avocado Salsa 240 min

Tacos with Shredded Beef Barbacoa and Mang...

Latin American cuisine
Avocado stuffed eggs 40 min

Avocado stuffed eggs

5.0 Sylwester

Recipe Categories

Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Snacks
Snacks in: Christmas Eve Dinner

Snacks are small pleasures between meals - savory, sweet, and always delicious. Vegetable chips, seasoned popcorn, and roasted nuts - healthy alternatives. Dips and spreads: hummus, guacamole, tzatziki, and baba ghanoush with vegetables. Skewers, canapés, and finger sandwiches for a party - elega...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Reklama