Mexican Grilled Corn
This Mexican grilled corn will steal the show at your next cookout! Fresh corn is smothered in a zesty sauce, grilled to perfection and served with a sprinkling of cilantro. You'll want to make this flavor-packed side dish all summer long!
Servings: 4
Calories: 280kcal
Equipment
- Barbecue grill
Ingredients
- 4 ears fresh corn (in the husk)
- ¼ cup vegan mayo
- 2 tablespoons vegan butter, softened
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Pinch cayenne pepper (or more, for extra heat)
- ¼ cup fresh cilantro
- Salt and pepper
Instructions
- If your corn husks are on the dry side, soak them first. Fill a large container (such as stock pot, a baking dish, or two) with water.
- Submerge the corn in the water and soak for 15 to 30 minutes.
- While the corn soaks, stir the mayonnaise, butter, lime juice, garlic, cumin, chili powder, and cayenne pepper together in a small bowl.
- When the corn has finished soaking, remove it from the water and gently blot dry with a towel.
- Peel back the husk from each ear of corn without removing it.
- Remove the silk from each ear of corn.
- Brush half of the sauce over each ear of corn, then reclose the husk over the corn.
- Heat a barbecue grill to medium high.
- Place the ears of corn on the grill, away from direct heat.
- Grill the corn for about 15 minutes, turning once, halfway through.
- Gently peel back a section of one of the husks. If the corn kernels are tender, the corn is done.
- Remove the corn from the grill and let it sit for a few minutes, until the husks are cool enough to handle.
- Peel back the husks, sprinkle the corn with salt and pepper to taste, then with cilantro. Serve with the reserved sauce.
Nutrition
Serving: 1ear | Calories: 280kcal | Carbohydrates: 30.8g | Protein: 5.3g | Fat: 17.6g | Saturated Fat: 3.1g | Sodium: 171mg | Potassium: 459mg | Fiber: 4.6g | Sugar: 5.3g | Calcium: 1mg | Iron: 25mg