Recipes » Side Dishes » Grilled Vegan Mexican Street Corn
T. Colin Campbell Center for Nutrition Studies


  • 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


  • 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.

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