Heat a large skillet over medium-high heat. Brush corn generously with garlic oil and cook until golden brown, about 7-10 minutes, turning corn frequently to ensure its browned on all sides. Corn can also be cooked on a grill or under a broiler.
While corn is cooking, use a microplane to grate lime zest over cilantro (roughly 2 heaping tablespoons). Add a generous pinch of sea salt (roughly ¼ teaspoon) and chop the mixture until the cilantro is very finely minced.
Add sriracha to cashew mayo and whisk to combine.
Once corn is cooked, brush each cob with a generous amount of sriracha mayo mixture. Sprinkle with chili powder, then roll in cilantro lime mixture. Lay on a platter and sprinkle with cashew parmesan.
Corn can be served warm or at room temperature.
Notes
* To make garlic oil, bring a ¼ cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn golden brown. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/mexican-street-corn/