I was flipping through recipes and one for Mexican Street Corn caught my eye. I decided to go ahead and make my own plant based version, and it seriously “wow-ed”. This can be served as a snack, a side dish, or even as a main course if you have a few cobs for everyone. This is one of our favorite dinners during corn season. Everyone always wants seconds of this dish, so I definitely recommend you try it out!
Mexican Style Street Corn (Vegan, Gluten Free, Flour Free):
- 5 ears of corn
- 2 cloves garlic diced
- 1 teaspoon grapeseed oil
- 1/4 red onion diced
- 1 Tablespoon fresh cilantro roughly chopped
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon paprika
- 1/2 lime juiced
- fine sea salt to taste
Preheat oven to 425 F.
Remove husks from corn and discard.
Wrap corn tightly in aluminum foil.
Bake wrapped corn on a baking sheet for 30 minutes.
While the corn is baking, heat the oil in a pan on medium heat.
Sauté garlic until fragrant (about 1-2 minutes).
Top corn with sautéed garlic, cilantro, chili flakes, paprika, lime juice, and fine sea salt.
*It adds a beautiful aesthetic and delicious flavor if you char the corn quickly on the grill before or after baking it.
**These can be made on the grill as well. Just follow the same instructions and "bake" them wrapped inside tin foil on the top rack of your grill for 20 minutes, flipping halfway through.