Mexican Street Corn on the Cob
Prep Time:
10 Minutes
Serves:
4 Servings
Cook Time:
12 Minutes
Author
Krystal Roberts
About the Recipe
This vegan Mexican street corn is smoky, creamy, tangy, and full of flavor. Charred corn, vegan mayonnaise, spices, cilantro, vegan Parmesan, and lime make an irresistible summer side.
Ingredients
- 4 ears corn, husks removed
- 2 tbsp olive oil, optional
- ¼ cup vegan mayonnaise
- 1 tsp chili powder
- 1 tsp smoked paprika
- ¼ cup vegan Parmesan, finely grated
- ¼ cup fresh cilantro, chopped
To Serve
- Lime wedges
- Optional Add-Ins
- Tajín seasoning
- Cayenne pepper
- Hot sauce
- Thinly sliced jalapeños
- Cracked black pepper
Servings
Yields
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Linked Recipes
Preparation
Step 1
Preheat a grill or grill pan to medium-high heat.
Step 2
Brush the corn lightly with olive oil if desired.
Step 3
Grill for 10–12 minutes, turning occasionally, until tender and lightly charred on all sides.
Step 4
While the corn is still warm, spread each ear generously with vegan mayonnaise.
Step 5
Sprinkle with chili powder and smoked paprika.
Step 6
Top with vegan Parmesan and fresh cilantro.
Step 7
Serve immediately with lime wedges.
You may also like
Vegan Panang Curry
A creamy vegan Panang curry with coconut milk, peanut butter, colorful vegetables, lime, and your choice of tofu or seitan.
Slow-Simmered Mexican Black Beans
Tender Mexican black beans slowly simmered with garlic, bay leaves, vegetable broth, oregano, and smoky spices.
Pulled BBQ Jackfruit Burgers
Smoky pulled jackfruit burgers piled high with homemade barbecue sauce, chipotle aioli, and crunchy vegan coleslaw.