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Mexican Street Corn

Mexican Street Corn

  • Author: Brian
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Mexican Street Corn is a vibrant and creamy dish featuring grilled fresh corn brushed with a smoky, tangy spice blend and topped with luscious plant-based cheese. Perfect as a snack, side, or party favorite, this quick and flavorful recipe delivers irresistible smoky, creamy, and zesty flavors that brighten any meal.

Ingredients

Scale

Main Ingredients

  • 4 ears fresh corn on the cob
  • 2 tablespoons olive oil (natural)
  • 1/2 cup plant-based cheese (plant-based), softened
  • 1 teaspoon smoked paprika (natural)
  • 1 teaspoon chili powder (natural)
  • 1/2 teaspoon garlic powder (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon lime juice (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • Salt and pepper, to taste
  • 2 tablespoons fresh cilantro, chopped

Optional Variations and Garnishes

  • Cayenne pepper, to taste (for extra spiciness)
  • Fresh chopped parsley or oregano, as substitution for cilantro
  • Smoked plant-based cheese (plant-based) varieties
  • Toasted pumpkin seeds or crushed nuts, for crunch
  • Thin slices of fresh jalapeño, for heat
  • Extra lime juice (natural), for brightness
  • Natural gelling agent, optional for thicker topping

Instructions

  1. Prepare the Corn: Remove the husks and silks from the fresh corn. Pat the cobs dry, then lightly brush each ear with olive oil (natural). This helps the corn grill evenly and develop a lovely char.
  2. Grill the Corn: Preheat your grill or grill pan to medium-high heat. Place the corn directly on the grates and cook for 10-12 minutes, turning occasionally so all sides get lightly charred with smoky grill marks.
  3. Make the Flavorful Coating: While the corn grills, combine plant-based cheese (plant-based), smoked paprika (natural), chili powder (natural), garlic powder (natural), vegetarian Worcestershire sauce (natural), lime juice (natural), apple cider vinegar (natural), salt, and pepper in a bowl. Stir until smooth and creamy. Optionally, whisk in a small amount of natural gelling agent for better cling.
  4. Coat the Corn: Once grilled, use a brush or spoon to generously spread the cheese and spice mixture all over each ear. The heat will help the topping melt lightly into the kernels.
  5. Garnish and Serve: Sprinkle fresh chopped cilantro and an extra dusting of chili powder or smoked paprika for color. Add thin slices of jalapeño or a squeeze of lime juice if desired. Serve immediately to enjoy the full burst of smoky, creamy flavor.

Notes

  • Pick fresh ears of corn with bright green husks and plump kernels for the best texture and sweetness.
  • Watch the corn carefully while grilling to avoid overly blackened spots that can taste bitter.
  • Prepare the cheese and spice mixture ahead of time to allow flavors to meld deeply.
  • Use a natural gelling agent if you prefer a thicker topping that sticks better to the corn.
  • Serve the Mexican Street Corn warm off the grill before the cheese cools and firms up.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Grilling
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 ear
  • Calories: 180
  • Sugar: 6g
  • Sodium: 250mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Mexican street corn, plant-based cheese, grilled corn recipe, smoky corn, creamy corn side dish, vegan corn recipe

Find it online: https://puretastekitchen.com/mexican-street-corn/