This recipe for Mexican street corn is quick and easy which means it can be made on a weeknight, but is full of flavor so it tastes like it took all day.
Measurements for the purposes of Bright Line Eating:
- I measured these corn cobs before and after eating and they come out to about 3 oz of corn once you take away the cob, so 2 of them is 1 vegetable serving.
- The 1/4 cup of strained yogurt is 1/4 of a protein serving.
- The Parmesan cheese will need to be weighed as each person will use a different amount. You can use 0.5 oz as a fat serving, or 1 oz as half a protein serving.
Easy Vegan Mexican Street Corn
Servings: 2
Ingredients
- 4 small frozen ears of corn
- ¼ cup vegan yogurt
- ½ tsp smoked paprika
- ½ tsp chili powder
- ⅛ tsp garlic powder
- ⅛ tsp cumin
- salt to taste
- cashew parmesan cheese (for garnish)
- chopped cilantro (for garnish)
- lime juice (for garnish)
Instructions
- Pour 1 cup water into the cooking insert of your Instant pot
- Place a steamer rack or basket in the liner and place the ears of corn on/in the steamer
- Set the Instant Pot to cook on high pressure for 3 minutes
- While the corn is cooking mix all the ingredients from yogurt through salt in a small mixing bowl
- Once corn is done cooking, use a small silicone basting brush to brush the sauce on each ear of corn
- Sprinkle each ear with the cashew parmesan and cilantro then squeeze some lime juice over the top of each ear
- Enjoy right away
Notes
Measurements for the purposes of Bright Line Eating:
- I measured these corn cobs before and after eating and they come out to about 3 oz of corn once you take away the cob, so 2 of them is 1 vegetable serving.
- The 1/4 cup of strained yogurt is 1/4 of a protein serving.
- The Parmesan cheese will need to be weighed as each person will use a different amount. You can use 0.5 oz as a fat serving, or 1 oz as half a protein serving.