I made this for the first time yesterday with my Short Rib Pineapple sliders. It was a great addition.

4 pieces of corn shucked

1/2 cup of Tofutti sour cream

1/2 cup mayo/ use vegan mayo to keep vegan otherwise this is ok to use.

1/2 cup of dairy free parm (this does contain Carrageenan, we allow in moderation, some people can not tolerate well, unrelated to Galactosemia) Other option can be Violife Parm.

1/2 cup of dairy free feta

1 tbsp of cilantro

chili powder

4 lime wedges

Boil water, add corn and should be tender in about 7 minutes. Mix tofu sour cream and mayo in a bowl. I brush the sour cream/mayo mixture all over the corn. Then, I roll in vegan parm and top with dairy free feta. I sprinkle with chopped cilantro and add a dash or two of chili powder. I plate with a lime wedge to squeeze ontop.