This Recipe For Grilled Mexican Street Corn Is A Cookout Game-Changer

For your next cookout, enjoy these flavorful recipes from our fave food personalities.

Makes 4 to 6 servings.

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CORN
6 ears corn, unhusked 

1⁄4 cup vegan mayonnaise 

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1⁄2 teaspoon garlic powder 

1⁄2 tablespoon red chili

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powder, plus extra for

dusting 

1⁄4 cup vegan Parmesan
cheese 

1⁄4 cup vegan feta cheese

(optional) 

2 tablespoons chopped

cilantro 

Lime wedges, for garnish 

 

LIME CREMA

1⁄4 cup vegan greek yogurt 

2 teaspoons lime juice 

1⁄2 teaspoon finely minced

garlic 

1 to 2 tablespoons water

(optional) 

1⁄2 teaspoon sea salt 

1⁄2 teaspoon freshly ground

black pepper 

To make Lime Crema, mix first 3 ingredients. Add a tablespoon or two of water to thin the cream for drizzling, if desired. Season with salt and pepper. Pour mixture into a squeeze bottle and store in the fridge. Heat your grill. Place corn directly over high heat and grill for 10 to 15 minutes, turning often. Transfer corn to a flat pan, then take off husks and silk strings. 

In a small bowl, mix mayonnaise, garlic powder and red chili powder. Brush mixture on pieces of corn while they’re hot. Drizzle Lime Crema over the top of them. Sprinkle on some more red chili powder and Parmesan, feta and cilantro. 

Serve corn with lime wedges. Squeeze their juice over the corn. Bon appétit!

This feature originally appeared in the July 2017 Issue of ESSENCE Magazine

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