On this fine Monday we bring to you a recipe that is sure to enlighten your tastebuds to the wonders of creating vegan versions of lifelong favorites.
One of the most amazing qualities of La Onda is the ability to be a dairy substitute that actually resembles it’s competitor.. ya know, like yummy cheese and cream.
This week we feature a Vegan Street Corn. Traditionally, you grill the corn with oil and add a mixture of chili and mayonaise along with other spices.
However, we nixed the mayo added La Onda and introduce you to a Local product called Burn.
Burn, in short, is a fermented hot sauce company run by super rad people!!
Not only do they have bomb fermented hot sauce (filled with gut goodness!) but they have a probiotic powder called Thai Bird seasoning.
Here’s what you’ll need for this recipe:
- Local Corn (We use Happy Boy!)
- 1/2 container Habenero La Onda (or you’re favorite flavor)
- Burn Probiotic Powder (if you don’t live in the Santa Cruz area, use Tajin!)
- 3 tbs Coconut Oil
Once ready, add your corn to the pan and cook for 10 minutes. Be sure to turn to each side for thorough cooking.
Once the corn is finished cooking remove from heat.
Now add your La Onda! I am pretty heavy handed when it comes to how generous I am with my La Onda.
When finished, sprinkle your probiotic powder to top.
Finish with a squeeze of lime.
To food and good health..