🌽"CPK Copycat" Mexican Street Corn🌽

This recipe is basically Elote Dip, but centered entirely on replicating California Pizza Kitchen's Mexican Street Corn Small Plate menu item.

Hopefully I don't get into trouble for this recipe (I don't see why I would... I didn't ACTUALLY copy it... tee-hee), but I do work at a CPK location which sparked my inspiration for recreating this popular dish. I always have customers order it, and it smells so good.

I know there are some fellow Vegan folk who feel like they might like to try to recreate (or dare I say, improve) the traditional Elote to turn it into something you could eat with a fork. I love Elote, but I really do not like eating corn directly off of the cob. Call me a snob, but I find it kind of dirty *insert laughing emoji* *insert my horrifying laugh*.

Let's get back on track here. Elote Dip. Mexican Street Corn. Serves well with tortilla chips, load it onto some fries (or tater tots...), bread slices, etc. I've even thought about throwing it on some pasta to be honest, so do as you please. This is a judgement-free zone.

For this recipe, you will need:

-Corn (Canned is perfectly acceptable, just make sure it is in water, and that the sodium - content is low...otherwise, use the fresh stuff)

-Olive Oil

-Paprika

-Cayenne

-Sriracha

-Garlic (go ahead and mince it up)

-Follow Your Heart Vegan Ranch Dressing (or make it yourself... I personally haven't shared that recipe yet because I have only done it once or twice, but I typically use FYH for this anyways because I used to have an addiction to it and I bought like, 15 bottles and then my addiction switched to Asian sauces, so. We've got to use up the sauce somehow.)

-Violife Feta (crumble it up and sear it in a pan to get it melted)

-Cilantro

Preheat your oven to 400, and grab a cookie sheet and a mixing bowl.

Add the dry corn, paprika, cayenne, garlic, and a drizzle of olive oil. I suggest using a tablespoon of paprika and a teaspoon of cayenne for a 29oz can of corn. With the garlic, you don't want too much, maybe a teaspoon. I'm a total garlic-aholic so I would use more if I was just cooking for myself, but you know how it is.

Toss the corn in the bowl so that everything is coating the corn mixture. Evenly distribute the corn onto the cookie sheet and bake until the corn develops a little color (about 18-20 minutes).

While your corn is roasting, you can chop up your cilantro and whip up your sauce.

For the sauce, simply add the sriracha and the ranch into a bowl (equal parts) and stir with passion.

Once your corn is ready, it is time to assemble your cute little appetizer.

Layer corn, sauce, feta, cilantro for maximum aesthetic appeal.

Enjoy!