Ingredients
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4 ears of fresh corn, husked
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1/4 cup vegan mayonnaise
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2 tablespoons dairy-free yogurt (plain or unsweetened)
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1 tablespoon lime juice
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1 clove garlic, minced
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1/2 teaspoon chili powder (adjust to taste)
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1/4 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and black pepper, to taste
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1 Fresh cilantro leaves, for garnish
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1 Lime wedges, for serving
Directions
You can adjust the level of spiciness by adding more or less cayenne pepper and chili powder.
Steps
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1
Done
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Preheat your grill to medium-high heat. |
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2
Done
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In a small bowl, whisk together the vegan mayonnaise, dairy-free yogurt, lime juice, minced garlic, chili powder, smoked paprika, cayenne pepper, salt, and black pepper to create the spicy vegan crema. Adjust the spice level to your liking. |
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3
Done
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Place the husked corn on the grill and cook for about 10-12 minutes, turning occasionally. Grill until the corn is tender and slightly charred. |
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4
Done
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Once the corn is grilled to your liking, remove it from the grill. |
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5
Done
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Brush each ear of corn generously with the prepared spicy vegan crema, making sure to coat them evenly. |
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6
Done
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Garnish the corn with fresh cilantro leaves and squeeze lime juice over the top. |
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7
Done
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Serve your Vegan Mexican Grilled Corn on the Cob with extra lime wedges for an added zing. |
