One of my favorite types of food is Mexican! Most places have what they call “Mexican Street Corn”, but I never get to have it because it is usually covered in cotija cheese. It always looks so delicious and since it’s grilling season, I thought I’d “little adapt” it. It’s already become a summer staple 🙂
Mexican Street Corn (GF, DF, V)
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 4-6 servings
Ingredients
- 4 corn on the cobs
- ¼ cup bitchin chipotle sauce (contains nuts) or chipotle mayo (not vegan)
- 3 tbsp nutritional yeast
- Black pepper to taste
Instructions
- Heat the grill to a medium-low heat and husk the corn so there is a thin, wet layer of husk surrounding the corn.
- Once the grill is heated, place directly on the grill and cook for 25-30 minutes - periodically rotating the corn.
- Once the corn is done, let it cool for about 10 minutes so you’re able to handle it. Then cut the corn off the cob and add to a medium sized bowl.
- Add in chipotle sauce, nutritional yeast + black pepper and mix until well combined.
- Serve immediately and enjoy! Stays in the fridge for up to 2 weeks in an airtight container.
Enjoy!
With Health + Happiness Always,
Jax
PS – Want to stay on track this summer? Sign up for the Little Adapts By Jax App for all of your nutrition, workout + stress management needs 🙂
