Mexican Street Corn

If you’ve ever gotten corn on the cob at a street festival or a Mexican restaurant you know the difference between this and run-of-the-mill corn-on-the-cob. This Mexican Street Corn is plant-based and utterly delicious. If you can’t BBQ it that’s a darn same, but the sauce is the hero here.

Because of the cashew sauce this actually packs a decent amount of nutrients – more than enough for a meal – but I love this as a side dish as well with tacos or something like my Taco Soup! This is a really easy dish that you can make any time of the year if you have access to cobs of corn, but it’s ideal for summer and BBQ season!

Although this sauce would be just as delicious use on top of a bowl or as a dressing for salad – so make yourself a big batch of it – this recipe itself will have enough for leftovers anyway. Serve this with something like my Mexican Casserole for an extra delicious dinner!

Whether you’re making this as a side dish or a main course it’s a delicious addition to your stable of meals. Make this Mexican Street Corn once and you’ll ever turn back. You’re welcome!

Print Recipe

Mexican Street Corn

Author: Jeremy LaLonde Cooking Method: BBQ, Blender Cuisine: Mexican Courses: Dinner, Lunch, Sauces & Dressings Recipe Keys: G gluten-free Kids N nut-free P plant-based Vegan W WFPB

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 1 Calories: 157 kcal

Description

This Plant-Based Mexican Street corn uses a cashew base to make a delicious sauce that kicks up the flavours and forces you to come back for more!

Ingredients

Servings

• 8 cobs Corn (shucked)
• 1 cup Cashews (raw and soaked)
• 2 Limes (juiced)
• ¹⁄₂ cup Water
• 1 tsp Chilli Powder
• ¹⁄₂ tsp Cumin
• ¹⁄₂ tsp Onion Powder
• ¹⁄₂ tsp Paprika
• 1 Green Onion (sliced)
• ¹⁄₄ Fresh Cilantro (chopped)
• 1 tbsp Nutritional Yeast

Instructions

1. Boil some hot water and pour over cashews to soften. Leave for 15 minutes or longer. 

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2. Cook your corn. If you have a BBQ fire it up, clean it off and pop them onto it. Do a quarter turn every minute or so until it’s cooked through. Should be done in 8-12 minutes depending on how hot it is. If you don’t have a BBQ that’s okay, just cooked it however you would.

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3. Put the rest of the ingredients outside of the onion and cilantro into a small blender (or whatever you’ve got) and whip up my Chilli Cashew Cream.

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4. Add additional water if you want it thinner. Pour a few tablespoons of the sauce over corn and top with onion and cilantro. Enjoy!!!

   You’ll have lots of leftover sauce. Perfect for a bowl or dressing for any other Mexican style dish.

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Nutrition Facts

Servings 1

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Amount Per Serving

Calories 157kcal

% Daily Value *

Total Fat 3.8g6%

Saturated Fat 0.7g4%

Sodium 24mg1%

Potassium 442mg13%

Total Carbohydrate 31.1g11%

Dietary Fiber 4.8g20%

Sugars 5.2g

Protein 5.5g11%

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Calcium 1 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plant-based, wfpb, vegan, kids, gluten-free, nut-free,