Easy Vegan Mexican Street Corn Recipe | Mayo Free Mexican Street Corn

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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
  • tsp garlic powder
  • 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.