Mexican Street Corn

Whenever I go to Veggie Grill in SoCal… I try to order these.  So good!  I found this recipe

  • 4-6 Corn on the cob
  • Vegan parmesan, optional
  • Lime Cashew Crema, recipe below
  • Seasoning Blend, recipe below
  • Cilantro, to top, optional
  • Hot Sauce, optional
  • Lime, to garnish, optional


  • Lime Cashew Crema (all in a blender until smooth):
  • 2 Limes juiced, 1 zested (1.5 ounces)
  • 1 cup Cashews, soaked at least 2 hours
  • 4 ounces Water
  • Pinch of Salt, to taste
  • Dash of Nutritional Yeast (optional)


  • Seasoning Blend:
  • 1 tsp Chili Powder
  • ½ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • ¼ tsp Salt, or to taste
  • Pinch of Black Pepper
  1. Bring a large pot of water to a boil. Boil corn (husks removed) for 5 minutes.
  2. Remove from water and pat dry.
  3. Bring a grill pan or actual grill to a medium high heat. Carefully add your corn cobs and grill until all sides have grill marks.
  4. Rub each cob with lime, then follow up with an even coating of lime crema, a generous sprinkle of the seasoning blend and a vegan parm, to desired taste.
  5. Serve hot, topped with fresh cilantro, hot sauce (optional) and extra wedges of lime on the side.