Easy Vegan Mexican Street Corn Recipe | Mayo Free Mexican Street Corn

This recipe for Mexican street corn is quick and easy which means it can be made on a weeknight, but is full of flavor so it tastes like it took all day.

Measurements for the purposes of Bright Line Eating:

• I measured these corn cobs before and after eating and they come out to about 3 oz of corn once you take away the cob, so 2 of them is 1 vegetable serving.

• The 1/4 cup of strained yogurt is 1/4 of a protein serving.

• The Parmesan cheese will need to be weighed as each person will use a different amount. You can use 0.5 oz as a fat serving, or 1 oz as half a protein serving.

Easy Vegan Mexican Street Corn

Servings: 2

Ingredients

• 4 small frozen ears of corn

• ¼ cup vegan yogurt

• ½ tsp smoked paprika

• ½ tsp chili powder

• ⅛ tsp garlic powder

• ⅛ tsp cumin

• salt to taste

• cashew parmesan cheese (for garnish)

• chopped cilantro (for garnish)

• lime juice (for garnish)

Instructions

1. Pour 1 cup water into the cooking insert of your Instant pot

2. Place a steamer rack or basket in the liner and place the ears of corn on/in the steamer

3. Set the Instant Pot to cook on high pressure for 3 minutes

4. While the corn is cooking mix all the ingredients from yogurt through salt in a small mixing bowl

5. Once corn is done cooking, use a small silicone basting brush to brush the sauce on each ear of corn

6. Sprinkle each ear with the cashew parmesan and cilantro then squeeze some lime juice over the top of each ear

7. Enjoy right away

Notes

Measurements for the purposes of Bright Line Eating:

I measured these corn cobs before and after eating and they come out to about 3 oz of corn once you take away the cob, so 2 of them is 1 vegetable serving.

The 1/4 cup of strained yogurt is 1/4 of a protein serving.

The Parmesan cheese will need to be weighed as each person will use a different amount. You can use 0.5 oz as a fat serving, or 1 oz as half a protein serving.