Dairy-Free Mexican-Inspired Street Corn
Whether you are dairy-free, a full veg-head, or simply want to live a more plant-forward lifestyle, don't miss this IBS-friendly dish. Traditional Mexican street corn gets its unique creaminess from a combination of cotija cheese, sour cream, and mayonnaise.
If you're dairy-free, this healthy yet gut-friendly version uses plant-based yogurt and nutritional yeast to mimic the drool-worthy taste of this classic comfort food. Simply shuck, dunk, and chuck it on the barbecue or grill pan for an instant crowd favorite. While fresh corn may be a seasonal ingredient, this a-maize-ing recipe can also get modified with rinsed, canned corn for a side salad worth salivating over. Don’t wait; this recipe will make your tastebuds husk a move!
Makes: 4 servings
Serving Size: 1 corn
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients for dairy-free Mexican-inspired street corn
- 4 medium yellow corn
- 1/3 cup plain or coconut plant-based yogurt
- ½ cup plant-based shredded parmesan
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1/8 tsp cayenne
- 1/8 tsp ground cumin
- 1 tbsp nutritional yeast
- Salt to taste
- Ground pepper to taste
Directions for dairy-free Mexican-inspired street corn
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, combine yogurt, parmesan, lime juice, smoked paprika, cayenne, cumin, nutritional yeast, salt, and pepper.
- With a silicone brush, generously cover corn in the yogurt mixture. Cover in aluminum foil and place directly in the oven. Cook until tender—approximately 30 minutes.
- Enjoy topped with optional cilantro.
- calories: 176kcal
- carbohydrates: 27.5g
- fat: 6.5g
- fiber: 3g
- potassium: 225mg
- protein: 5g
- saturated fat: 3g
- sodium: 158mg
- sugar: 5.5g
Disclaimer: IrritableBowelSyndrome.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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