GRILLED MEXICAN STREET CORN
I was blown away by the deliciousness of this corn. I prepared it for a cookout I was attending but my husband and I ate 6 pieces before we even left the house. You have to try this one!
The recipe is by Chuck Underwood at “Brand New Vegan” recipe blog: GRILLED VEGAN MEXICAN STREET CORN
If you are worried that corn "makes you fat," watch this 4 minute video by Dr. John McDougall to learn the truth:
GRILLED MEXICAN STREET CORN
Ingredients
3 ears sweet corn (I used 10 ears of corn and doubled the marinade)
1 batch Vegan “Parmesan”
1 lime
Marinade: (I made double batch for 10 ears of corn)
1 cup unsweetened almond milk
2 green onions, diced
1 Tablespoon chopped cilantro (for the double batch I used a handful of cilantro)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Shuck corn, break in half if desired, and add to a large bowl. (I put corn into a big plastic bag.)
Mix all marinade ingredients and pour over corn. (I blended the marinade ingredients in a high speed blender.) Allow the corn to marinate at least 1 hour (longer is better) and turn pieces often to ensure they get covered. (I marinated for 7 hours.)
Grill corn until juicy and tender, basting with remaining marinade often.
Serve with freshly squeezed lime juice and Vegan “Parmesan.”
