There really is nothing better than fresh corn on the BBQ. The smell of corn grilling away always makes us hungry (and makes our neighbours envious!). Our Mexican Street Corn is a show-stopping dish when it comes to smell, look, and taste. This corn is so simple to make ,and with a little added flair, your friends and family are sure to want more.
Barbecuing corn while they’re in the husk gives them an extra smoky flavour, while bringing out their sweetness. Topped with a sprinkle of paprika, Cashew Parmesan and a drizzle of our Chili Lime Sauce is the perfect combination. This dish is perfect for a BBQ with friends and family, as a side dish to your Monday night dinner, or as a snack to eat on the weekends.
Before you place the corn on the BBQ make sure to cut off the brown frilly ends so you’re only left with the green husk. Don’t skip this step as the frilly pieces will catch fire! Trust us, we know from first hand experience.
If you’re shopping for corn in the off season and can’t find it in the husk, don’t worry! Husked corn will work just as well. Place each piece of corn on a sheet of aluminium foil, brush with margarine, and sprinkle with salt, wrap up and place on the grill. The timing will still be roughly 15 to 20 minutes to fully cook, and your corn will be ready to garnish. Skip the margarine and salt step in the recipe and go directly to the paprika, parmesan and Chili Lime Sauce Drizzle.
Throw these on the BBQ alongside our Chickpea Burgers partake in the best part of summer – eating!
Mexican Street Corn
For the Corn
- 4 cobs Corn In husk
- 2 tbsp Vegan Margarine
- 1 tsp Salt
- 1 tsp Paprika
- 1 tbsp Cashew Parmesan Cheeze
For the Chili Lime Sauce
- 2 tbsp Vegan Mayo
- 1 tbsp Lime Juice
- 1 tbsp Dijon Mustard
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper Ground
Turn on BBQ to a medium-high heat.
In a small bowl whisk together the vegan mayo, lime juice, dijon mustard, chili powder, garlic powder, paprika, salt and pepper. Place in the fridge to help the sauce thicken up slightly.
Once the BBQ is hot, place the corn (in their husks) on the BBQ.
Cover and cook for 15-20 minutes until the corn becomes tender, flipping once halfway through. Ensure the brown frilly ends have been cut off as they will catch on fire!
Remove the corn from the BBQ and allow corn to cool for a minute before removing from the husks.
Brush each corn with margarine, and sprinkle with a little bit of salt.
Place the corn on a serving platter and sprinkle with the paprika and parmesean.
Drizzle on the Chili Lime Mayo, serve and enjoy. If the Chili Lime Mayo is a little bit to thick, add ½ teaspoon water at a time and whisk to thin out slightly.
Serve and enjoy!