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+ servings
overhead view of grilled corn with Parmesan.
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5 from 44 votes

Vegan Street Corn Grilled in the Husk

A delicious grilled corn on the cob recipe your whole family will adore.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Mexican
Diet: Gluten Free, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian
Servings: 6 ears of corn
Calories: 466kcal
Author: Deborah
Cost: $10

Equipment

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.

Nutrition

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