Description
This recipe offers a dairy-free, plant-based version of Mexican street corn, featuring vegan mayo, nutritional yeast, coconut feta, and chili spices for a flavorful experience.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons vegan mayonnaise
- 1 tablespoon nutritional yeast
- 1/4 cup crumbled coconut feta
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat your grill to medium-high heat. Alternatively, you can roast the corn in a 400°F (200°C) oven for 15-20 minutes, or boil for 5-7 minutes.
- Grill the corn for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred.
- In a small bowl, mix together the vegan mayonnaise, nutritional yeast, chili powder, smoked paprika, and cayenne pepper (if using).
- Once the corn is cooked, spread the mayonnaise mixture evenly over each ear of corn.
- Sprinkle generously with crumbled coconut feta and chopped fresh cilantro.
- Serve immediately with lime wedges.
Notes
- For extra flavor, you can add a squeeze of lime juice to the mayonnaise mixture.
- If you do not have fresh corn, you can use frozen corn kernels. Cook them according to package directions, then drain well before mixing with the other ingredients.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg