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!
- 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
-
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.