Easy Mexican Street Corn Recipe
This super easy and delicious whole food plant based recipe will challenge what you think of vegan recipes. It tastes like the real thing only a lot healthier!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dinner, Lunch, Side Dish
Cuisine: Mexican
Keyword: Mexican street corn, Nutritarian, Vegan, whole food plant based
Servings: 8
Calories: 189kcal
Author: Kim Murphy
- 8 ears fresh corn on the cob (or about 5 cups frozen corn)
- 1 cup raw cashews, unsalted
- 3/4 cup unsweetened almond or soy milk unflavored
- 2 teaspoons garlic powder
- 1/4 teaspoon salt optional
- 1 teaspoon chili powder
- 1 teaspoon adobo powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt optional
- 4 limes
- 1/4 cup fresh chopped cilantro optional
Preheat oven to 450º. Wrap the corn on the cob in foil. (If it has the husk left on you can leave it on to help keep in the moisture). Bake the corn in the oven for 25 minutes.
While the corn is baking, put the cashews, almond milk, garlic powder, and 1/4 teaspoon optional salt in a high powered blender. Blend on low and then gradually increase the speed to high until is it completely creamy.
In a small bowl, mix the adobo powder, chili powder, smoked paprika, and 1/4 teaspoon optional salt together.
When corn is done baking, carefully unwrap and remove the corn husk. Squeeze 1/2 a lime all over an ear of corn, drizzle with cashew cream sauce, then sprinkle with dry spice mixture. Top with fresh cilantro if desired. Repeat for each ear of corn. Serve immediately.
Alternatively, if you use frozen corn kernels, cook according to package. Mix with lime juice and cashew cream sauce. Sprinkle with dry spice mixture and fresh cilantro.
If you have extra cashew cream sauce left over, you can store it in an airtight container in the refrigerator for up to a week.
Serving: 1ear of corn w/sauce | Calories: 189kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Sodium: 175mg | Potassium: 435mg | Fiber: 4g | Sugar: 7g | Vitamin A: 463IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg