The Best Vegan Plant-based Mexican Street Corn

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The Best Vegan Plant-based Mexican Street Corn

Vegan Mexican Street Corn is an easy dish that you can enjoy all summer long.  

This Best Vegan Plant Based Mexican Street Corn recipe is full of flavor from the southwest. You can roast the corn in your oven or on the BBQ for your next 4th of July event or summer backyard cookout. 

This Mexican Street Corn Recipe is easy to make and is a great addition to a vegan and plant based diet. It is a kid friendly vegan dish that can be enjoyed alone or as a main dish.

If you prefer you can even cut the corn off of the ear and and enjoy this recipe in a dish. Either way, it is a dish that the whole family will love.

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The first time I made this recipe, I was hooked.  The flavors from the chili powder and cumin blend so well together you cannot help but fall in love with this dish.

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Our Plant-based Sour Cream

Want an even better taste. Top it off with our Plant-based Sour Cream. Trust me the flavors will have you coming back for more.

This vegan plant based recipe does not require a lot to make. All you will need is a large sheet pan. If you do not have any of the dairy-free sour cream made a head of time, then you will access to a high speed blender.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #cleanfoodmama on Instagram. Cheers, friends!

Equipment Needed

Large Sheet Pan

Storage and duration


You can store in an airtight container in the refrigerator for up to 3 days.

Mexican Street Corn

Recipe by Clean Food Mama
Servings

4-6

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 4-6 Ears of Corn, husked, and rinsed

  • Plant-based Sour Cream or Vegan Mayo

  • 1/4 cup Cilantro, leaves removed and chopped

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1 tbsp Chili Powder

  • 1 tbsp Cumin

  • Salt and Pepper to taste

Directions

  • Pre-heat the oven to °F 375 degrees.
  • Place the corn on a large baking sheet.
  • Sprinkle on salt and pepper, garlic powder, and onion powder, and bake in the oven for about 15-20 minutes.
  • Remove from the oven, top with either a plant based sour cream or vegan mayo, sprinkle on chili powder and cumin, and cilantro leaves and serve.

Notes

  • You can store in an airtight container in the refrigerator for up to 3 days.

Enjoy these other Plant-based Mexican Inspired Dishes:

One Pan Mexican Quinoa

One Pan Quinoa and Black Beans

Tortilla BeanSoup

Sweet Potato and Black Bean Tacos

Loaded Portobello Mushroom Nachos

Easy Guacamole

Homemade Pico de Gallo

Fully-Loaded Plant-based Nachos

Happy Cooking!

Here are some Kitchen Essentials that were helpful in creating this dish

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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

4 Comments

  1. This looks delicious. And it’s perfect timing because I have an ear of corn to cook up before it goes bad. Looking forward to trying it! Also love the blog.

  2. Looks amazing! Thanks for sharing!

  3. Pingback: 15 Vegan and Plant Based 4th of July Recipes – Clean Food Mama

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