Guest blog post by Tasha, vegan blogger at Tasha’s Dish.

 

One of my favorite summertime foods is corn on the cob.  Every year, I like to take full advantage of the sweet corn season because it seems to come and go so quickly.  One of my favorite ways to enjoy corn on the cob is street food style, called elote.   Elote makes a perfect summer time side for Loco Chipotle Sunshine Burgers cooked on the grill.  The grilled Sunshine Burgers are put between two slices of bread with a tangy and creamy avocado crema sauce.  The elote is grilled in the husk and served up on the side with vegan feta crumbles and a garlic-lime dressing. Because the Loco Chipotle Sunshine Burgers are a little bit larger in size, each burger sandwich can be cut in half to serve a total of four people. Most of the cooking for this recipe is done outside on the grill, which allows you to take full advantage of the great summertime weather.

Both of these recipes serve 4 people

Loco Chipotle Sunshine Burgers with Avocado Crema:

2 Loco Chipotle Sunshine Burgers, grilled per package instructions
4 slices Food For Life Genesis 1:29 Bread, toasted on the grill
Avocado Crema (see recipe below)
2 Tomato slices

Avocado Crema:
1 ripe avocado
juice of 1 lime
1/4 cup chopped cilantro, packed
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin

Blend all of the avocado crema ingredients in a food processor or with an immersion blender until smooth.  Spread equal amounts of the avocado crema on each slice of bread.  Build each sandwich by placing the Loco Chipotle Sunshine Burger on top of the bread, then topping with a slice of tomato and second slice of bread.

06012014 Grilled Loco Chipotle Burger 2

Vegan Grilled Elote:

4 ears of corn
Garlic-Lime Dressing (see recipe below)
1 cup chopped cilantro
1/2 package Heidi Ho Feta Crumbles
optional: crushed red pepper flakes

Garlic –Lime Dressing:
3 Tbs coconut oil, melted to liquid form
juice from 1 lime
1 tsp garlic powder
1/2 tsp salt
1 tsp honey

Mix all dressing ingredients with a whisk or fork in a mixing bowl and set aside. Trim the tassels and outer husk leaves from the corn ears. Cook the ears of corn on the grill over low heat with the husk on for 10-15 minutes, turning several times. Remove the corn from the grill with tongs and let cool until easy to handle. When cool enough to handle, peel back each husk and arrange the ears of corn on a plate. Spoon 3 tablespoons of the garlic-lime dressing over the corn. Top the corn with the vegan feta and cilantro.  Add an optional pinch of crushed red pepper, if desired.

Serve the Vegan Grilled Elote with the Grilled Loco Chipotle Sunshine Burgers with Avocado Crema.

06012014 Grilled Elote