Please note that the Prep time is hands on time only. If you want cream cheese "slices" it needs time to set. If you don't want to wait, just slather it on!
In a small bowl, stir together the cream cheese alternative parsley, oregano, and garlic. Season with salt and pepper.
Scrape the cream cheese mixture onto one side of a piece of parchment paper or plastic wrap. Roll and shape it into a log, and twist the ends to close. Refrigerate for at least 1 hour.
Preheat your oven to 350°F or your grill to medium.
Grill the corn or bake it for 30 to 35 minutes, or until tender.
Unroll the cream cheese mixture and cut it into slices.
To serve, place a cream cheese slice on each corn cob. Sprinkle with pink peppercorns and serve with lime wedges.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-grilled-mexican-street-corn