• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Vigilante
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Recipes

    Healthy Vegan Mexican Street Corn Grilled in the Husk

    Published: May 28, 2022 · Modified: Jun 3, 2022 by Deborah · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Nothing screams summer more than my heathy Vegan Mexican Street Corn grilled in the husk. And this easy Vegan Mexican Corn comes with a wholesome twist as it’s topped with Almond Parmesan and tangy Cilantro Lime Avocado Sauce instead of mayonnaise and cotija cheese for a quick, 20 minute vegan side.

    overhead view of Vegan Mexican Street Corn garnished with cilantro and limes.
    Mesquite Grilled Corn on the Cob with Almond Parmesan and Cilantro-Lime-Avocado Cashew Sauce

    The first in this Summer Barbecue Series is this easy grilled corn recipe, my own healthy version of Vegan Mexican Street Corn. I top mine with Almond Parmesan, but if you prefer cashews over almonds, you can always substitute for my 4-Ingredient Vegan Parmesan Cheese Recipe. This barbecued vegan corn is so good, I’ve already made it twice this week.

    One thing I loved about making this delicious grilled corn recipe is that you don’t have to do anything to prepare your corn. Just throw the ears directly on the grill, husk and all, and in 20 minutes, you’ve got a bang-up side dish to pair with my Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce and my Vegan Potato Salad with Lemon, Dill and Dijon. Or if you prefer vegan hot dogs, go with my Grilled Carrot Dogs 4 Ways. And don’t forget to wash it all down with my Watermelon Agua Fresca with Mint and no sugar.

    Why Make This Recipe?

    • Healthy and delicious – my Vegan Mexican Street Corn is loaded with dietary fiber and grilled on the barbecue in the husk using no added ingredients. Once grilled to perfection, each ear is brushed with coconut oil, which is full of fatty acids that may help improve cognition and boost metabolism. Coconut oil has also been reported to improve HDL levels, or “good” cholesterol, more effectively than olive oil. It may also lower LDL levels, or “bad” cholesterol. Corn is also rich in Vitamin B and minerals such as zinc and iron. For more information about the benefits of coconut oil, visit Coconut Oil: Is it Good for You?
    • Quick and easy – although more ingredients are required for the toppings, the actual grilled corn recipe requires 2 ingredients and takes only 20 minutes to prepare.
    • Diet-friendly – suitable for many diets, including vegan, vegetarian, low fat, low calorie, and low sodium.
    closeup of Vegan Street Corn grilled in the husk on a white cutting board and blue background.
    Mesquite Grilled Corn on the Cob with Almond Parmesan and Cilantro-Lime-Avocado Cashew Sauce

    Ingredients

    labeled Ingredients for easy grilled corn

    Ingredient Notes and Substitutions

    Be sure to check out the recipe card below or my recipe for Cilantro Lime Avocado Sauce and 4-Ingredient Vegan Parmesan Cheese Recipe (you can use cashews or almonds for this recipe) for detailed information on how to make these toppings.

    • Corn in the husk – when choosing corn on the cob in the supermarket, first, start with the husk. It should be bright leafy green with a slight dampness to it. If the husk is dry and losing color, this means the corn is old. Next, look at the stem. It should be clean and moist, not turning brown, which is another sign that it is older than you want it to be. Finally, peel back the husk on one side to see the kernels and the tassel. The kernels should be plump and golden yellow, but it’s ok if there are underdeveloped kernels on the end. The tassel should be soft golden yellow to light brown in color. It shouldn’t show any signs of mildew or rot.
    • Coconut manna or coconut oil – choose coconut oil or coconut butter that is unrefined. I love the richness of Nutiva Coconut Manna which is organic, gluten-free, and dairy-free. When using unrefined coconut oil, you still get the rich coconut flavor of the oil, which then enhances the natural flavor of the grilled corn with Parmesan.
    • Sesame oil – this is used in the Almond Parmesan recipe you can find below in the recipe card. It adds an earthy, nutty flavor to the vegan Parmesan and subsequently, the corn. However, you can use other oils, such as Grapeseed Oil, Avocado Oil, Peanut Oil or Olive oil as a substitution, the most neutral-tasting being Olive Oil.
    • Nutritional yeast – this little yeast known as Saccharomyces cerevisiae is included in my Almond Parmesan. It’s a lovely protein that’s naturally dairy-free, gluten-free, low in fat with no sugar or soy. Many vegans use it in their cooking as it’s an excellent source of B12, which is found in animal products or fortified plant-based foods. It gives a nutty, cheesy kick to corn on the cob but if you don’t have any, it won’t alter the taste much so it could be omitted.
    • Raw cashews – this nut is used in the Cilantro Lime Avocado Sauce. It should not be substituted.
    • Blanched almonds – used in the Almond Parmesan, but can be substituted with other nuts, such as cashews, walnuts, or pecans.
    • Other ingredients – all other ingredients should remain in the recipe. If you come up with an interesting substitute, don’t forget to leave a comment and tell us HOW YOU DID IT!

    How to Make Vegan Mexican Street Corn

    1.First, make the Almond Parmesan by adding almonds, sesame oil, garlic powder, sea salt and nutritional yeast to a food processor.

    2. Pulse on high until mixture is fine and crumbly, resembling coarse Parmesan cheese.

    3. Next, make the Cilantro Lime Avocado Sauce by adding soaked cashews, olive oil, cilantro, garlic, lime juice, avocado, jalapeño, sea salt and black pepper to a food processor. Pulse on high to blend ingredients thoroughly.

    4. Add water, ¼ cup at a time and pulse until you reach desired consistency. Should be thick and creamy, but not runny.

    5. Fill barbecue with mesquite charcoal or wood chips and light using paper instead of lighter fluid. Once wood is ready, place ears of corn on grill, husk and all.

    6. Cook corn directly on grill in the husk. Turn several times during the cooking process to ensure even grilling.

    7. Once charred on all sides, remove corn on the cob from grill and place on a platter to cool for 5 minutes before handling.

    8. Remove husk from corn cob completely or pull upwards towards the stem as in the picture above.

    9. Tie each husk with a piece of string or twine for a more decorative approach.

    10. Brush all sides of each ear with melted coconut oil.

    11. Sprinkle with Almond Parmesan (I use these blanched almonds) making sure to reach all sides.

    12. Finally, drizzle Cilantro Lime Avocado Sauce over grilled corn with a spoon. Garnish with fresh cilantro and lime wedges. Fill serving bowl with remaining sauce and serve it on the side immediately.

    overhead view of Vegan Mexican Street Corn grilled in the husk on a white cutting board & blue table.
    Mesquite Grilled Corn on the Cob with Almond Parmesan and Cilantro-Lime-Avocado Cashew Sauce

    Variations

    • Mexican grilled corn – mix vegan sour cream, vegan mayonnaise, garlic, chipotle pepper, cilantro, lime juice and zest of lime in a bowl. Slather on grilled corn on the cob with a brush. Top with vegan cotija cheese, cilantro and a squirt of lime.
    • Italian grilled corn – add oregano, garlic powder and paprika to a bit of olive oil or vegan butter. Brush over grilled corn once removed from the grill. Top with vegan Parmesan and Italian parsley.
    • Cajun grilled corn – mix melted vegan butter with Cajon seasoning (make your own using paprika, garlic powder, onion powder, dried thyme, cayenne pepper and sea salt) and a few drops of tabasco or red pepper sauce. Brush over corn after removing from the grill.
    • Sweet and spicy grilled corn – great for breakfast. Mix vegan butter with coconut sugar, cayenne pepper, garlic, ground ginger and a teaspoon of adobo chipotle sauce (just the sauce, not the chili). Brush over corn after removing from grill.

    FAQ

    How long does this easy grilled corn in the husk take to cook?

    Depending upon the heat of your barbecue, grilling corn in the husk usually takes about 20 minutes.

    Should I soak corn before grilling it?

    Many recipes specify to soak the corn in cold water before placing it on the barbecue to avoid a fire. I’ve made this recipe dozens of times and not once, have I ever soaked the corn. Should you want to soak the corn, however, do so in cold water for 15-20 minutes.

    How do I reheat grilled vegan corn?

    I usually reheat my grilled corn in the microwave. Alternatively, you can wrap in foil and reheat directly on the oven rack or uncovered, on a parchment-lined baking sheet in the oven at 325 degrees Fahrenheit/163 degrees Celsius for 10 minutes. To freshen when it comes out of thr oven, brush with s little coconut oil. It’s recommended that you turn half way through the reheating process. You can also reheat it on the barbecue when cooking other items by placing it in the least hottest place on the grill for the duration of whatever your cooking.

    Must I remove the silk from the cob before grilling?

    You can remove it before grilling by pulling back the husk, removing the silk with your hands, and placing the husk back to its original position before grilling on the barbecue. Alternatively, you can remove the silk after grilling and before eating (this is how I do it).

    Why should I grill corn in the husk?

    Grilling corn in the husk prevents the corn from drying out and gives it a roasted, nutty, char-broiled flavor that’s the perfect compliment to summer.

    Expert Tips and Storage Recommendations

    • Store Vegan Mexican Street Corn in your refrigerator after wrapping in saran wrap or foil for up to 4 days. It’s best to store leftovers before garnishing them with any toppings.
    • If you have grilled corn leftovers, use them to create another recipe, such as my healthy Mango Corn Salsa or my Vegan Southwest Salad made with corn and sweet potatoes.
    • To freeze for up to 3 months, remove corn from cob with a knife and place in an air-tight container. Thaw at room temperature for 4 hours prior to serving.
    • In the dreadful heat of summer, I grill my vegan corn indoors on this Indoor Barbecue Grill. It’s smoke-free and even leaves grill marks. I absolutely love using it when it hits 115 degrees in the desert and doesn’t cool off at night.

    What to Serve With This Recipe

    • Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)
    • Best Vegan Potato Salad with Lemon, Dill & Dijon (GF)
    • Easy Watermelon Agua Fresca Recipe with Mint (No Sugar)
    • Grilled Portobello Mushroom Burger w/ Smoky Chipotle Sauce

    Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

    overhead view of grilled corn with Parmesan.

    Vegan Mexican Street Corn Grilled in the Husk

    A delicious grilled corn on the cob recipe your whole family will adore.
    5 from 7 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Mexican
    Diet: Gluten Free, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6 ears of corn
    Calories: 466kcal
    Author: Deborah
    Cost: $10

    Equipment

    • Barbecue Grill indoor or out
    • Basting brush
    • Food processor or high speed blender
    • Mesquite wood chips or any charcoal you have on hand
    • knife
    • tongs

    Ingredients

    For the Almond Parmesan

    • ¾ cup slivered almonds
    • 2 teaspoon sesame oil optional; may be omitted for an oil free Vegan Parmesan.
    • ½ teaspoon garlic powder
    • ½ – 1 teaspoon sea salt fine
    • 2 tablespoon nutritional yeast

    For the Cilantro-Lime-Avocado Sauce

    • 1.5 cups raw cashews soaked in boiling water for at least 1 hour
    • 2 tablespoon olive oil extra virgin
    • 1 cup fresh cilantro
    • 2-3 large garlic cloves depending upon your taste
    • Juice from 1 large lime
    • ½ large avocado ripe
    • ½ jalapeno pepper with seeds or seeded, whichever you prefer
    • ½ cup water
    • ½ teaspoon sea salt fine
    • ½ teaspoon black pepper

    For the Corn

    • 6 large ears of corn in husk
    • 2 tablespoon coconut oil melted

    Garnishings

    • cilantro coarsely chopped
    • fresh limes

    Instructions

    For the Almond Parmesan

    • Place all ingredients in a food processor.
    • Pulse until fine and crumbly. Set aside.

    For the Cilantro-Lime-Avocado Cashew Sauce

    • Place all ingredients except water in food processor. Pulse on high for several minutes.
    • Add water, ¼ cup at a time and pulse until you reach desired consistency. Should be thick and creamy, but not runny.

    For the Corn

    • Fill barbecue with mesquite charcoal or wood chips and light using paper instead of lighter fluid. Once wood is ready, place ears of corn on grill, husk and all.
    • Cook corn directly on grill in the husk. Turn several times during the cooking process to ensure even grilling.
    • Once charred on all sides, remove corn on the cob from grill and place on a platter to cool for 5 minutes before handling.
    • Remove husk from corn cob completely or pull upwards towards the stem as in the picture above.
    • Tie each husk with a piece of string or twine for a more decorative approach.
    • Brush all sides of each ear of corn with melted coconut oil.
    • Sprinkle with Almond Parmesan (I use these blanched almonds) making sure to coat all sides.
    • Finally, drizzle Cilantro Lime Avocado Sauce over grilled corn with a spoon. Garnish with fresh cilantro and lime wedges. Fill serving bowl with remaining sauce and serve it on the side immediately.

    Video

    Notes

    • PLEASE NOTE: nutrition information includes calories and information for the entire sauce and Vegan Parmesan. I was unable to calculate individually. 
    • Store recipe in your refrigerator after wrapping in saran wrap or foil for up to 4 days. It’s best to store leftovers before garnishing them with any toppings.
    • If you have grilled corn leftovers, use them to create another recipe, such as my healthy Mango Corn Salsa or my Vegan Southwest Salad made with corn and sweet potatoes.
    • To freeze for up to 3 months, remove corn from cob with a knife and place in an air-tight container. Thaw at room temperature for 4 hours prior to serving.
    • In the dreadful heat of summer, I grill my corn indoors on this Indoor Barbecue Grill. It’s smoke-free and even leaves grill marks. I absolutely love using it when it hits 115 degrees in the desert and doesn’t cool off at night.

    Nutrition

    Serving: 1ear of corn | Calories: 466kcal | Carbohydrates: 33g | Protein: 13g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 797mg | Potassium: 712mg | Fiber: 6g | Sugar: 8g | Vitamin A: 386IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @VeganVigilanteBlog or tag #VeganVigilanteBlog!
    « Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to My Online Vegan Kitchen!

    Deborah Leader

    Hi, I'm Deborah, a registered nurse by profession and the creative voice, home chef and photographer behind Vegan Vigilante. Welcome to my ethical & sustainable online vegan kitchen! Here you'll find delicious vegan and gluten-free recipes that taste delicious and help to improve your health and wellness.

    How to Make Healthy Vegan Mexican Street Corn

    Become a Vegan Vigilante VIP

    Subscribe now and get the latest updates on new recipes, guides, tips and giveaways.

    Thank you for subscribing.

    banner showing where my blog has been featured in

    Today’s Most Popular Posts

    overhead view of mango salsa in a bowl on a cutting board

    Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    Easy General Tso’s Tofu Recipe (V,GF)

    vegan garlic naan on a wooden table

    Easy Vegan Naan No Yeast No Yogurt + Video

    cilantro lime rice in a colorful bowl on a gray table

    How to Make Cilantro Lime Rice in a Rice Cooker + Video

    Vegan Vegetable Soup

    No Salt Vegan Vegetable Soup (GF, WFPB)

    It’s Grillin’ Time

    overhead view of grilled corn with parmesan

    Healthy Vegan Mexican Street Corn Grilled in the Husk

    overhead view of mango salsa in a bowl on a cutting board

    Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)

    overhead shot of potato salad recipe

    Best Vegan Potato Salad with Lemon, Dill & Dijon (GF)

    closeup of vegan fruit salad with mint

    Vegan Fruit Salad with Mint & Balsamic Maple Dressing

    four carrot dogs on a slate table with different toppings

    Best Grilled Carrot Dogs 4 Ways

    closeup of Portobello Mushroom Burger with bun halfway off to show trimmings

    Grilled Portobello Mushroom Burger w/ Smoky Chipotle Sauce

    Whole Food Plant Based

    overhead view of mango salsa in a bowl on a cutting board

    Healthy Mango Corn Salsa With Jalapeño (WFPB, GF)

    2 glasses of red drink sitting on a marble table garnished with watermelon wedges

    Easy Watermelon Agua Fresca Recipe with Mint (No Sugar)

    Vegan Parmesan

    4-Ingredient Vegan Parmesan Cheese Recipe

    overhead shot of vegan soup recipe with seeds on a gray table

    Oil-Free Creamy Chickpea Soup (Instant Pot, V, GF)

    spinach and blood orange farro recipe on wooden table

    One-Pot Farro Recipe w/ Spinach & Blood Oranges (V, WFPB)

    plate of popsicles on a bed of ice

    Apricot Chamomile Cream Popsicle Recipe (V, WFPB, GF, RSF)

    Start Your Day

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    To Die For Vegan Pumpkin Pancakes with Cardamom Spice

    vegan French toast on a black plate sitting on a white table

    Easy Vegan French Toast Recipe w/ Pecan Crust

    vegan avocado toast with roasted tomatoes and sunflower seeds on a table

    Easy Vegan Avocado Toast

    person using honey wand to drip maple syrup over vegan granola

    Crunchy Vegan Granola You Can Make Gluten-Free

    a bowl of oatmeal topped with sweet potatoes, bananas, pecans and coconut cream

    Sweet Potato Oatmeal w/ Coconut Whipped Cream + Video

    Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

    More about me →

    Popular

    • Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)
    • Vegan Thai Drunken Noodles Recipe | Pad Kee Mao
    • Amazing Rainbow Forbidden Rice Recipe (V, GF)
    • Vegan Sweet Potato Galette with Pepita Gremolata

    You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

    We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

    If the block editor is not narrower than usual, simply save the page and refresh it.

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign Up Now!

    Contact

    • Contact
    • Work With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Vigilante on the Foodie Pro Theme