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Vegan Mexican Grilled Corn on the Cob

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Ingredients

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4 ears of fresh corn, husked
1/4 cup vegan mayonnaise
2 tablespoons dairy-free yogurt (plain or unsweetened)
1 tablespoon lime juice
1 clove garlic, minced
1/2 teaspoon chili powder (adjust to taste)
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 Salt and black pepper, to taste
1 Fresh cilantro leaves, for garnish
1 Lime wedges, for serving

Nutritional information

186
Calories
10g
Fat
24g
Carbohydrates
3g
Fiber
3g
Protein

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Vegan Mexican Grilled Corn on the Cob

A Fiery Twist on a Mexican Classic

Features:
  • Gluten-Free
  • Quick & Easy
  • Spicy
  • Vegan
Cuisine:
  • Serves 4
  • Easy

Ingredients

Directions

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You can adjust the level of spiciness by adding more or less cayenne pepper and chili powder.

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Steps

1
Done

Preheat your grill to medium-high heat.

2
Done

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.

3
Done

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.

4
Done

Once the corn is grilled to your liking, remove it from the grill.

5
Done

Brush each ear of corn generously with the prepared spicy vegan crema, making sure to coat them evenly.

6
Done

Garnish the corn with fresh cilantro leaves and squeeze lime juice over the top.

7
Done

Serve your Vegan Mexican Grilled Corn on the Cob with extra lime wedges for an added zing.

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