Vegan Grilled Mexican Street Corn
Prep time
Cook time
Total time
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!
Recipe type: Side
Cuisine: American
Serves: 6 servings
  • 1 (7- to 8-ounce) tub dairy-free cream cheese alternative (tested with Violife Original Just Like Cream Cheese)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 garlic clove, crushed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 6 corn cobs
  • Freshly ground pink peppercorns, to taste
  • 1 lime, cut into 6 wedges
  1. In a small bowl, stir together the cream cheese alternative parsley, oregano, and garlic. Season with salt and pepper.
  2. 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.
  3. Preheat your oven to 350°F or your grill to medium.
  4. Grill the corn or bake it for 30 to 35 minutes, or until tender.
  5. Unroll the cream cheese mixture and cut it into slices.
  6. 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