Mexican Street Corn

This dish is the perfect way to spice up your everyday grilled corn. Traditionally it is done with real mayonnaise and Parmesan cheese but our vegan version is healthier, lighter and just as good! Give it a try next time you fire up your grill.




Vegan Mayo

1 cup unrefined sunflower oil (220 g)
1/2 cup unsweetened soy milk (120 ml)
2 tsp apple cider vinegar

2 tsp mustard
Sea salt to taste


Make sure all ingredients are at room temperature

Place all ingredients in immersion blender cup

Blend moving the immersion stick up and down until mayo is emulsified.


Parmesan Lime Topping

1 cup cashew meal

1 cup Pistachio meal

1 tsp salt

2 tsp smoked paprika

¼ tsp cayenne

Zest of 2 limes

1 Tbs lime juice

1 tbs nutritional yeast


Whisk all ingredients together in a bowl.

Set aside



Grill corn on the BBQ until it is nice and charred.

Place mayo and topping or 2 separate flat dishes such as a Pyrex baking dish or small baking sheets

Roll each ear of corn in the mayo and then in the Parmesan lime topping

Finish with a squeeze of lime and a pinch of salt