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+ servings
5 from 2 votes
Grilled Vegan Mexican Street Corn

Another summer BBQ favorite - Grilled Vegan Mexican Street Corn! Instead of using the traditional mayonnaise rub I did something a little different to reduce the fat and calories. And with a shake or two of my Vegan Parmesan - perfecto! (Be sure and grab plenty of napkins).  

Course: Smoking & Grilling, Summer Picnics
Cuisine: BBQ, Mexican, Vegan
Keyword: vegan bbq
Servings: 3
Author: Chuck Underwood
  • 3 ears Sweet Corn
  • 1 batch Vegan Parmesan (see recipe link below)
  • 1 Lime
  • 1 cup Unsweetened Almond Milk
  • 2 Green Onions (diced)
  • 1 Tbs Cilantro (chopped)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  1. Shuck corn, break in half if desired, and add to a large bowl

  2. Mix all marinade ingredients and pour over corn.  Allow the corn to marinate at least 1 hour (longer is better) and turn pieces often to ensure they get covered. 

  3. Grill over direct heat to get those lovely grill marks and then move to indirect heat to continue cooking until juicy and tender.  Baste with remaining marinade often. 

  4. Serve with freshly squeezed lime juice and Vegan Parmesan. 

Recipe Notes

Tips are always welcome!