Vegan Mexican Street Corn

Amazing Vegan Mexican Street Corn: tender corn, slathered with creamy vegan mayo, dairy-free parmesan, lime, spicy cayenne, and cilantro. The perfect treat to celebrate Cinco De Mayo, and the summer!

5 from 9 votes

Print Pin

Course: Side Dish

Cuisine: American

Keyword: Vegan Mexican Street Corn

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 119kcal

Ingredients

4 corn
1 teaspoon salt
5 epazote leaves optional
1/4 cup vegan mayo *link to recipe
1/4 cup vegan Parmesan cheese *link to recipe
1 lime juice
1/2 teaspoon Cayenne pepper or chili
2 tablespoons chopped cilantro leaves

Instructions

Remove the husks from the corn. Bring water to boil in a large pot on medium-high, add salt, epazote, and corn. Return to a boil, then reduce to simmer for about 15-20 minutes.
Turn off the heat and remove corn cobs, using a pair of tongs. Place corn cobs on parchment paper. Slather them with vegan mayo, followed by vegan parmesan.
Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.

Nutrition