Vegan Mexican Street Corn

This easy and super flavorful way to prepare corn on the cob, uses spices, vegan butter and lime. Grill free method.

Prep Time7

Cook Time15

Total Time22

Servings: pieces

Author: Kathy Patalsky

Prep your corn by removing husks. You can either break corn into two pieces per ear, or use whole pieces of corn. Both ways work. smaller pieces are a bit easier to coat with spices.
Bring a large pot of water to a boil. Add the corn. Cook 3-5 minutes, just until tender. Turn off water.
In a wide and shallow bowl, add about a tablespoon of smoky paprika and two tablespoons of nutritional yeast. Stir the mixture around a bit. Place the butter on one side of the bowl.
Using tongs, remove one piece of corn from the water. the corn will be very hot. Roll the corn around on the butter. Or you can even get a bit messy and use your fingers to slather the corn with some butter. Then roll the buttered corn around in the spices, pressing the spices into the surface of the corn.
Take your jar or smoky paprika and douse the top of the corn with an added sprinkle of paprika.
Place the corn on the serving platter and sprinkle a pinch of sea salt and optional vegan Parmesan over top.
Repeat process until all the corn is slathered in spices and vegan butter.
Place the lime wedges around the corn on the platter (for squeezing over top as you serve). Also sprinkle the cilantro over top. Finally, douse in hot sauce, if desired. Serve warm! Tip: For best flavor, allow the corn to sit for 10-15 minutes before serving to let the spices and butter marinate the corn a bit.