Mexican Street Corn

When traveling through Mexico, I found myself drooling over the sight and smell of Mexican sweet corn being prepared and sold on city streets.  Being allergic to dairy, I had to pass on the corn, but recently I made Mexican sweet corn with a vegan twist, creating a healthy and tasty version of the street corn that I had to pass up on my travels.

4-6 ears of sweet corn
1/4 Cup Vegan Violife Feta Cheese
1/3 Cup Vegan Tofutti Sour Cream
1 tsp Paprika
2 Cloves crushed garlic
1 tbsp lime juice
1 tbsp fresh cilantro chopped
1/2 tsp of salt
1/4 tsp pepper



Boil corn for 10 minutes.  Cover with sauce. preheat oven and broil for 2-3 for minutes until melted.

Grill or BBQ:

  1. Char directly on grill for approximately 15 minutes or until desired.
  2. Whisk together vegan sour cream, garlic, cilantro, lime, paprika, cilantro, salt and pepper.  Spread on hot sweet corn, add feta cheese and enjoy!





  1. Everyday Journeys · August 26, 2019

    Reblogged this on The Vegan Trough.


  2. Pingback: Mexican Street Corn – The Vegan Trough

Comments are closed.