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+ servings

Vegan Mexican Street Corn

This corn is a hit with everyone, whether consuming a plant-based diet or not. It is creamy and highly flavorful with sweet notes from the corn and agave, balanced with tangy lime flavors and some heat from Mexican spices.
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Course Side Dish
Cuisine Mexican, Plant-based, Vegan
Servings 8 people


  • 8 ears of corn shucked
  • 1/2 cup vegan mayo such as Just Mayo
  • 1/4 cup lime juice freshly squeezed
  • 2 tsp chili powder
  • 2 tsp agave nectar
  • 1/4 tsp Salt or to taste
  • 1/8 tsp cayenne pepper or to taste
  • 2 limes sliced into wedges (optional garnish)
  • 1/4 cup cilantro chopped (optional garnish)


  • Grill the corn until slightly charred in a few places.
  • Preheat oven to 350 degrees F.
  • In a small bowl, stir to combine the remaining ingredients except the garnish.
  • Pour into a wide shallow dish, such as a pie plate.
  • Roll each grilled ear of corn in the mixture to cover and then place on a baking tray or serving plate suitable for the oven.
  • Bake for 8-12 minutes until warmed.
  • Garnish with cilantro and serve with lime wedges.
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