Vegan Mexican Street Corn with Chipotle Mayo

Vegan Mexican Street Corn with Chipotle Mayo

I have seen so many recipes for Mexican street corn and they all use mayonnaise and cheese, so I decided to make my own recipe that is healthy, full of flavor, and is vegan. The spiciness in the chipotle mayo pairs very nicely with the sweetness of the corn.


  • 4-6 ears sweet corn
  • Fresh cilantro to serve

For the chipotle mayo: 

  • ½ cup cashews soaked
  • ¼ tsp each of garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp cumin
  • ¼ tsp chili powder (plus more to serve)
  • Pinch of chipotle chili powder (add more for more spiciness)
  • ⅛ tsp salt + more to taste
  • ½ cup water
  • 4 tsp lime juice

For the powdered cheese:

  • ½ cup cashews
  • 2 tbsp nutritional yeast
  • ¼ tsp salt
  • ¼ tsp garlic powder


  1. Soak ½ cup cashews overnight or several hours. Place the soaked cashews and the rest of the ingredients for the chipotle mayo into a high speed blender and blend until smooth. You can add more or less chipotle chili powder depending on preferred spiciness. 
  2. Place all of the ingredients for the powdered cheese into a food processor and process until the mixture is fine and powdery. 
  3. Remove husks from the corn and place corn cobs directly onto the grill. Grill the corn about three minutes on each side or until kernels turn golden brown and charred. 
  4. Drizzle the chipotle mayo sauce over the cooked corn. Sprinkle on the powdered cheese, fresh chopped cilantro, and a bit of chili powder. 


If you make any of my recipes definitely let me know how it goes and tag me on Instagram @plantifulpicnic!

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