Description
Vegan Mexican Corn on the Cob makes a flavorful Summer side inspired by the flavors of Mexican cuisine. Freshly grilled corn is slathered in a smokey-tangy, avocado and lime dressing with a kick!
Ingredients
Scale
- 6 corn cobs
- 1/2 avocado
- 2 cloves garlic, minced
- 3 tbsp fresh cilantro, finely chopped (+ extra for garnish)
- 2 tbsp lime juice
- 1 tbsp water
- 2 tbsp nutritional yeast
- 1/2 tsp smoked paprika
- 1/4–1/2 tsp cayenne pepper
- Sea salt & pepper to taste
- 3–4 Splashes hot sauce
Garnish
- 2 tbsp panko breadcrumbs (optional)
- 2 tbsp chopped cilantro
- 1 tsp smoked paprika
Instructions
- Prepare and heat the grill/bbq.
- While the grill is heating up, in a medium size bowl, mash together the avocado with the garlic, cilantro, lime juice, water, nutritional yeast, smoked paprika, 1/4 tsp cayenne,
salt and pepper. Taste and hot sauce and add additional salt, pepper and cayenne to taste. - Grill the corn for 10 minutes until the kernels are tender and there are grills marks on the corn.
- Place the roasted corn on a deep plate. Spread the avocado mixture on the corn and lightly toss until the corn is coated with the avocado mixture.
- Garnish with panko, smoked paprika and cilantro.
- Alternative No BBQ Method: Fill a large pot with water until it is about 3/4 of the way full. Add the cobs of corn to the pot. Bring the water to a boil and cook for 8-10 minutes until the corn is tender. When the corn is cooked, grill it in a cast iron skillet to get the roast marks. Spread the avocado mash over the corn and garnish.
- Cook Time: 20 mins
- Category: Main