Mexican Street Corn

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

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl, combine yogurt, parmesan, lime juice, smoked paprika, cayenne, cumin, nutritional yeast, salt, and pepper.
  3. 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.
  4. Enjoy topped with optional cilantro.

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Nutrition facts

Per Serving

  • calories: 176kcal
  • carbohydrates: 27.5g
  • fat: 6.5g
  • fiber: 3g
  • potassium: 225mg
  • protein: 5g
  • saturated fat: 3g
  • sodium: 158mg
  • sugar: 5.5g
Photograph by Melissa Halas. All rights reserved. Used with permission.

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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