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Party
Mexican Street Corn
Take fresh summer corn to a new level with our recipe for Mexican Street Corn. Country Crock Plant Butter combined with garlic, cumin and lime zest gives this side dish bright, zesty, buttery flavor. A sprinkle of cilantro and vegan Parmesan provide the finishing touch.
Take fresh summer corn to a new level with our recipe for Mexican Street Corn. Country Crock Plant Butter combined with garlic, cumin and lime zest gives this side dish bright, zesty, buttery flavor. A sprinkle of cilantro and vegan Parmesan provide the finishing touch.
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Cooking time10 min![]()
Preparation time10 min![]()
Servings4
- 4 ears corn-on-the-cob
- 4 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil
- 2 cloves garlic, crushed
- 1 teaspoon lime zest
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 2 tablespoons grated Violife Just Like Parmesan
- Preheat grill or grill pan over medium-high heat. Peel husks from corn.*
- Combine 2 tablespoons Plant Butter and garlic and brush on corn. Grill 10 minutes or until corn is tender and lightly charred. Cool slightly.
- Meanwhile, combine remaining Plant Butter, lime peel and cumin in small bowl.
- Brush corn with Plant Butter mixture and then sprinkle with cilantro and Violife Just Like Parmesan.
- Serve with lime wedges if desired.
