Vegan Mexican Street Corn



  • 4-6 ears of corn
  • 1/4 cup vegan mayo
  • 1/4 cup vegan plain yogurt
  • 1 lime
  • 1/4 cup chopped cilantro
  • 1/4 cup vegan parmesan cheese
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt


  1. Shuck and clean each ear of corn, then prepare them for the grill by spraying each one with a little olive oil and squeezing juice from half the lime over the tops.
  2. Heat your grill and add corn, grilling for 10 - 15 minutes, turning a few times to get all side grilled, just be careful not to let them burn.
  3. In a bowl mix mayo, yogurt, and juice from other half of the lime, garlic, salt, and 1 teaspoon paprika.
  4. Once corn is off the grill, brush each ear with your mayo mix, saving some of the mix for drizzling over your corn.
  5. Mix parmesan and cilantro on a plate and roll each ear of corn in the mixture.
  6. Lay corn out on a serving dish and drizzle with remaining mayo, and sprinkle with the remaining paprika.