Name: Grilled Vegan Mexican Street Corn
Prep time: 60 min
Cook time: 15 min
Ingredients: 3 ears sweet corn, shucked; Juice of 1 lime; 1 cup unsweetened almond milk; 2 green onions, diced; 1 Tbsp cilantro, chopped; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp chili powder; ¼ tsp dried thyme; ¼ tsp salt; ¼ tsp black pepper; 1 batch vegan parmesan

Recipes » Side Dishes » Grilled Vegan Mexican Street Corn

By Chuck Underwood

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This Mexican-inspired corn is another summer BBQ favorite! The traditional street corn is served with a mayonnaise rub, but this recipe calls for something less fatty. Make sure to add a shake or two of vegan parmesan—perfecto!

Prep: 1 hr Cook: 15 mins Yield: 3 servings

Gluten Free Low Sugar Soy Free

Ingredients

3 ears sweet corn, shucked
Juice of 1 lime
1 cup unsweetened almond milk
2 green onions, diced
1 Tbsp cilantro, chopped
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chili powder
¼ tsp dried thyme
¼ tsp salt
¼ tsp black pepper
1 batch vegan parmesan

Whole Food, Plant-Based Living: Getting Started

Instructions

1. If you prefer smaller servings, break the ears of sweet corn in half. Place in a large bowl.
2. In a medium bowl, mix all the remaining ingredients except the vegan parmesan. Pour this marinade over the corn and allow the corn to marinate for at least 1 hour (longer is better), turning the corn often to ensure they are evenly covered.
3. Grill over direct heat to get those lovely grill marks, then move the corn to indirect heat to continue cooking until juicy and tender. Baste with remaining marinade often.
4. Serve with vegan parmesan.