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.