Learn how to grill this Mesquite Grilled Corn in the husk on your indoor or outdoor BBQ grill. Cooking corn on the grill is easy, and this BBQ corn is topped with Almond Parmesan and tangy Cilantro Lime Avocado Sauce for an extra special treat. Grill time only 20 minutes!
The first in this Summer Barbecue Series is this easy grilled corn on the cob recipe, my own healthy version of Vegan Street Corn. I top mine with Almond Parmesan, but if you prefer cashews over almonds, you can always substitute for my 4-Ingredient Vegan Parmesan Cheese Recipe. This barbecued vegan corn is so good, I've already made it twice this week.
One thing I loved about making this delicious grilled corn recipe is that you don't have to do anything to prepare your corn. Just throw the ears directly on the grill, husk and all, and in 20 minutes, you've got a bang-up side dish to pair with my Grilled Portobello Mushroom Burger, my Air Fryer Sweet Potato Fries and my Vegan Potato Salad with Lemon, Dill and Dijon. Or if you prefer vegan hot dogs, go with my Grilled Carrot Dogs 4 Ways. Don't forget to wash it all down with my Watermelon Agua Fresca and finish it off with these refreshing 5-ingredient Mango Popsicles!
Why Make This Recipe?
- Healthy and delicious - my corn on the cob is loaded with dietary fiber and grilled on the barbecue in the husk using no added ingredients. Once grilled to perfection, each ear is brushed with coconut oil, which is full of fatty acids that may help improve cognition and boost metabolism. Coconut oil has also been reported to improve HDL levels, or "good" cholesterol, more effectively than olive oil. It may also lower LDL levels, or "bad" cholesterol. Corn is also rich in Vitamin B and minerals such as zinc and iron. For more information about the benefits of coconut oil, visit Coconut Oil: Is it Good for You?
- Quick and easy - although more ingredients are required for the toppings, the actual grilled corn recipe requires 2 ingredients and takes only 20 minutes to prepare.
- Diet-friendly - suitable for many diets, including vegan, vegetarian, low fat, low calorie, and low sodium.
Ingredients For Grilled Corn On The Cob (With Substitutions)
Be sure to check out the recipe card below or my recipe for Cilantro Lime Avocado Sauce and 4-Ingredient Vegan Parmesan Cheese Recipe (you can use cashews or almonds for this recipe) for detailed information on how to make these toppings.
- Corn in the husk - when choosing corn on the cob in the supermarket, first, start with the husk. It should be bright leafy green with a slight dampness to it. If the husk is dry and losing color, this means the corn is old. Next, look at the stem. It should be clean and moist, not turning brown, which is another sign that it is older than you want it to be. Finally, peel back the husk on one side to see the kernels and the tassel. The kernels should be plump and golden yellow, but it's ok if there are underdeveloped kernels on the end. The tassel should be soft golden yellow to light brown in color. It shouldn't show any signs of mildew or rot.
- Coconut manna or coconut oil - choose coconut oil or coconut butter that is unrefined. I love the richness of Nutiva Coconut Manna which is organic, gluten-free, and dairy-free. When using unrefined coconut oil, you still get the rich coconut flavor of the oil, which then enhances the natural flavor of the grilled corn with Parmesan.
- Sesame oil - this is used in the Almond Parmesan recipe you can find below in the recipe card. It adds an earthy, nutty flavor to the vegan Parmesan and subsequently, the corn. However, you can use other oils, such as Grapeseed Oil, Avocado Oil, Peanut Oil or Olive oil as a substitution, the most neutral-tasting being Olive Oil.
- Nutritional yeast - this little yeast known as Saccharomyces cerevisiae is included in my Almond Parmesan. It's a lovely protein that's naturally dairy-free, gluten-free, low in fat with no sugar or soy. Many vegans use it in their cooking as it's an excellent source of B12, which is found in animal products or fortified plant-based foods. It gives a nutty, cheesy kick to corn on the cob but if you don't have any, it won't alter the taste much so it could be omitted.
- Raw cashews - this nut is used in the Cilantro Lime Avocado Sauce. It should not be substituted.
- Blanched almonds - used in the Almond Parmesan, but can be substituted with other nuts, such as cashews, walnuts, or pecans.
- Other ingredients - all other ingredients should remain in the recipe. If you come up with an interesting substitute, don't forget to leave a comment and tell us HOW YOU DID IT!
How to Grill Corn In The Husk
1.First, make the Almond Parmesan by adding almonds, sesame oil, garlic powder, sea salt and nutritional yeast to a food processor.
2. Pulse on high until mixture is fine and crumbly, resembling coarse Parmesan cheese.
3. Next, make the Cilantro Lime Avocado Sauce by adding soaked cashews, olive oil, cilantro, garlic, lime juice, avocado, jalapeño, sea salt and black pepper to a food processor. Pulse on high to blend ingredients thoroughly.
4. Add water, ¼ cup at a time and pulse until you reach desired consistency. Should be thick and creamy, but not runny.
5. Fill barbecue with mesquite charcoal or wood chips and light using paper instead of lighter fluid. Once wood is ready, place ears of corn on grill, husk and all.
6. Cook corn directly on grill in the husk. Turn several times during the cooking process to ensure even grilling.
7. Once charred on all sides, remove corn on the cob from grill and place on a platter to cool for 5 minutes before handling.
8. Remove husk from corn cob completely or pull upwards towards the stem as in the picture above.
9. Tie each husk with a piece of string or twine for a more decorative approach.
10. Brush all sides of each ear with melted coconut oil.
11. Sprinkle with Almond Parmesan (I use these blanched almonds) making sure to reach all sides.
12. Finally, drizzle Cilantro Lime Avocado Sauce over grilled corn with a spoon. Garnish with fresh cilantro and lime wedges. Fill serving bowl with remaining sauce and serve it on the side immediately.
Variations
- Mexican grilled corn - mix vegan sour cream, vegan mayonnaise, garlic, chipotle pepper, cilantro, lime juice and zest of lime in a bowl. Slather on grilled corn on the cob with a brush. Top with vegan cotija cheese, cilantro and a squirt of lime. You can also add one of these 30 Homemade Salsa Recipes.
- Italian grilled corn - add oregano, garlic powder and paprika to a bit of olive oil or vegan butter. Brush over grilled corn once removed from the grill. Top with vegan Parmesan and Italian parsley.
- Cajun grilled corn - mix melted vegan butter with Cajon seasoning (make your own using paprika, garlic powder, onion powder, dried thyme, cayenne pepper and sea salt) and a few drops of tabasco or red pepper sauce. Brush over corn after removing from the grill.
- Sweet and spicy grilled corn - great for breakfast. Mix vegan butter with coconut sugar, cayenne pepper, garlic, ground ginger and a teaspoon of adobo chipotle sauce (just the sauce, not the chili). Brush over corn after removing from grill.
FAQ
Depending upon the heat of your barbecue, grilling corn in the husk usually takes about 20 minutes.
Many recipes specify to soak the corn in cold water before placing it on the barbecue to avoid a fire. I've made this recipe dozens of times and not once, have I ever soaked the corn. Should you want to soak the corn, however, do so in cold water for 15-20 minutes.
I usually reheat my grilled corn in the microwave. Alternatively, you can wrap in foil and reheat directly on the oven rack or uncovered, on a parchment-lined baking sheet in the oven at 325 degrees Fahrenheit/163 degrees Celsius for 10 minutes. To freshen when it comes out of thr oven, brush with s little coconut oil. It's recommended that you turn half way through the reheating process. You can also reheat it on the barbecue when cooking other items by placing it in the least hottest place on the grill for the duration of whatever your cooking.
You can remove it before grilling by pulling back the husk, removing the silk with your hands, and placing the husk back to its original position before grilling on the barbecue. Alternatively, you can remove the silk after grilling and before eating (this is how I do it).
Grilling corn in the husk prevents the corn from drying out and gives it a roasted, nutty, char-broiled flavor that's the perfect compliment to summer.
Expert Tips and Storage Recommendations
- Store Grilled Corn on the Cob in your refrigerator after wrapping in saran wrap or foil for up to 4 days. It's best to store leftovers before garnishing them with any toppings.
- If you have grilled corn leftovers, use them to create another recipe, such as my healthy Mango Corn Salsa or my Vegan Southwest Salad made with corn and sweet potatoes.
- To freeze for up to 3 months, remove corn from cob with a knife and place in an air-tight container. Thaw at room temperature for 4 hours prior to serving.
- In the dreadful heat of summer, I grill my Vegan Street Corn indoors on this Indoor Barbecue Grill. It's smoke-free and even leaves grill marks. I absolutely love using it when it hits 115 degrees in the desert and doesn't cool off at night.
What to Serve With This Recipe
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📖 Recipe
Vegan Street Corn Grilled in the Husk
Equipment
- Barbecue Grill indoor or out
- Food processor or high speed blender
- Mesquite wood chips or any charcoal you have on hand
- knife
Ingredients
For the Almond Parmesan
- ¾ cup slivered almonds
- 2 teaspoon sesame oil optional; may be omitted for an oil free Vegan Parmesan.
- ½ teaspoon garlic powder
- ½ - 1 teaspoon sea salt fine
- 2 tablespoon nutritional yeast
For the Cilantro-Lime-Avocado Sauce
- 1.5 cups raw cashews soaked in boiling water for at least 1 hour
- 2 tablespoon olive oil extra virgin
- 1 cup fresh cilantro
- 2-3 large garlic cloves depending upon your taste
- Juice from 1 large lime
- ½ large avocado ripe
- ½ jalapeno pepper with seeds or seeded, whichever you prefer
- ½ cup water
- ½ teaspoon sea salt fine
- ½ teaspoon black pepper
For the Corn
- 6 large ears of corn in husk
- 2 tablespoon coconut oil melted
Garnishings
- cilantro coarsely chopped
- fresh limes
Instructions
For the Almond Parmesan
- Place all ingredients in a food processor.
- Pulse until fine and crumbly. Set aside.
For the Cilantro-Lime-Avocado Cashew Sauce
- Place all ingredients except water in food processor. Pulse on high for several minutes.
- Add water, ¼ cup at a time and pulse until you reach desired consistency. Should be thick and creamy, but not runny.
For the Corn
- Fill barbecue with mesquite charcoal or wood chips and light using paper instead of lighter fluid. Once wood is ready, place ears of corn on grill, husk and all.
- Cook corn directly on grill in the husk. Turn several times during the cooking process to ensure even grilling.
- Once charred on all sides, remove corn on the cob from grill and place on a platter to cool for 5 minutes before handling.
- Remove husk from corn cob completely or pull upwards towards the stem as in the picture above.
- Tie each husk with a piece of string or twine for a more decorative approach.
- Brush all sides of each ear of corn with melted coconut oil.
- Sprinkle with Almond Parmesan (I use these blanched almonds) making sure to coat all sides.
- Finally, drizzle Cilantro Lime Avocado Sauce over grilled corn with a spoon. Garnish with fresh cilantro and lime wedges. Fill serving bowl with remaining sauce and serve it on the side immediately.
Video
Notes
- PLEASE NOTE: nutrition information includes calories and information for the entire sauce and Vegan Parmesan. I was unable to calculate individually.
- Store recipe in your refrigerator after wrapping in saran wrap or foil for up to 4 days. It's best to store leftovers before garnishing them with any toppings.
- If you have grilled corn leftovers, use them to create another recipe, such as my healthy Mango Corn Salsa or my Vegan Southwest Salad made with corn and sweet potatoes.
- To freeze for up to 3 months, remove corn from cob with a knife and place in an air-tight container. Thaw at room temperature for 4 hours prior to serving.
- In the dreadful heat of summer, I grill my corn indoors on this Indoor Barbecue Grill. It's smoke-free and even leaves grill marks. I absolutely love using it when it hits 115 degrees in the desert and doesn't cool off at night.
Kelley says
Love this healthy twist on street corn! Thanks for sharing!
Deborah says
Thank you Kelley!
Qashang says
Ah this recipe is so delightful. Never had corn on the cob with cilantro lime avocado sauce. So yum!
Deborah says
Thanks so much Qashang. Glad you loved it.
Toni says
This is packed full of flavors!! Everyone loved it!
Deborah says
Awesome to hear that Toni. Thanks much.
Katherine says
This recipe really takes corn on the cob to the next level! So good!
Deborah says
I know what you mean, I love it too. Thanks for your comment.
Mahy says
I could eat is all day long. My favorite way to cook corn. Super yummy!
Deborah says
Thank you Mahy. I appreciate the comment love.