Grilled Vegan Mexican Street Corn
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
Ingredients
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
Instructions
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.
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