One major component of elote is mayonnaise and since I am avoiding mayonnaise right now, I decided to try it with avocado instead. And, since organic corn on the cob is super hard to find, I thought I would make a salad out of it. By the way, Whole Foods has organic roasted corn in the freezer section. It's so good.
This recipe also needs some vegan parmesan which is incredibly easy to make too. Just toss a few ingredients into a food processor and pulse a few times just until it looks like, well sawdust.
Let's get to the ingredients. Here is what you will need.
1/4 cup of raw cashews or almonds (both work great)
1 tbsp of nutritional yeast
1/2 tsp pink himalayan salt
1/2 tsp garlic powder
1/2 tsp onion powder
Add all ingredients to a food processor and pulse just a few times. Like I said earlier, until it's like sawdust. Do not over process or the oil of the nuts will start to come out and then you will have parmesan butter. Hey, there's an idea.
Transfer your vegan parmesan to a container with an air tight lid.
Roasted Corn Salad
2 cups roasted organic corn
1 small avocado
fresh lime juice
1/4 tsp pink himalayan salt
1 tbsp freshly chopped cilantro
pinto beans and fresh tomato are great additions to this salad too
Heat up your corn and set aside.
In a large bowl, mash up the avocado with the salt, lime juice and cilantro. Start with just a squeeze of lime and adjust to your liking.
Add the corn and mix well. You can also add some pinto beans and or chopped tomato.
Sprinkle with a little vegan parmesan. Serve and enjoy.