Vegan Street Corn Grilled in the Husk
A delicious grilled corn on the cob recipe your whole family will adore.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American, Mexican
Diet: Gluten Free, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian
Servings: 6 ears of corn
Calories: 466kcal
Cost: $10
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
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.
- 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.
Serving: 1ear of corn | Calories: 466kcal | Carbohydrates: 33g | Protein: 13g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 797mg | Potassium: 712mg | Fiber: 6g | Sugar: 8g | Vitamin A: 386IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg