Vegan Street Corn Recipe – Grilled Mexican Street Corn Recipe


  • 3 ears Sweet Corn
  • 1 batch Vegan Parmesan
  • 1 Lime


  • 1 cup Unsweetened Almond Milk
  • 2 Green Onions (diced)
  • 1 Tbs Cilantro (chopped)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper


  1. Shuck corn, break in half if desired, and add to a large bowl
  2. Mix all marinade ingredients and pour over corn. Allow the corn to marinate at least 1 hour (longer is better) and turn pieces often to ensure they get covered.
  3. Grill over direct heat to get those lovely grill marks and then move to indirect heat to continue cooking until juicy and tender. Baste with remaining marinade often.
  4. Serve with freshly squeezed lime juice and vegan parmesan.

This delicious vegan Mexican street corn recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Jalapeño Cornbread Muffins – Vegan Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins


  • 1 3/4 cups medium-grind yellow cornmeal
  • 1/2 cup whole wheat or all-purpose flour; or sub your favorite gluten-free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsweetened, unflavored non-dairy milk such as soy
  • 1/2 cup water
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp sugar or maple syrup
  • 1/4 cup vegan butter, melted
  • 3 large jalapeños, seeded, membranes removed
  • 1/3 cup chopped green onion
  • 3/4 cup frozen corn, thawed
  • 3/4 cup cooked black or pinto beans


  1. Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before making the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
  2. Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.
  3. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
  4. In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
  5. Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.
  6. Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.

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Simple Corn Soup Recipe – Corn Soup – How To Make Corn Soup

Total Time: 60 mins


  • 2 ears of corn, shucked
  • 3 tablespoons unsalted butter, divided
  • 2 cups new potatoes
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons sesame seeds


  • Cut the kernels off the cobs and cut the cobs in half.
  • Heat 2 tablespoons of the butter in a medium saucepan over medium heat. Add the corn kernels and sauté for about 2 minutes.
  • Add 2½ cups water, the corn cobs and potatoes and bring to a boil over medium heat. Cover the saucepan and simmer until the potatoes are tender, 12 to 15 minutes..
  • Remove and discard the cobs. Transfer three-quarters of the soup from the pot to the bowl of a food processor or blender. Puree until smooth and then return it to the pot with the remaining soup. Add the cayenne and season with salt and pepper.
  • Melt the remaining butter in a small skillet over medium heat. Cook until the butter begins to turn golden and smell nutty, 6 to 7 minutes. Add the sesame seeds to the hot butter and cook until golden brown, about 1 minute.
  • To serve, drizzle the soup with the sesame seed brown butter.

This delicious recipe and photos were created by, we simply shared it! Please check them out for more great ideas!