There’s something so beautiful about traditional Mexican street corn that makes me want to just eat it all up!  I wanted to create a version inspired by how beautiful it is but with different flavors and textures, and, of course, healthy!  And, I’m happy to say, I think I succeeded.  I  know it seems impossible but this dish is even MORE DELICIOUS than it looks.  Which is just crazy.  We ate it for three days in a row!  We served it to friends with fish tacos and I’m pretty sure they had a conversation about it on the car ride home (how could they NOT, it was so good!)  There is nothing better than fresh sweet corn.  Except, it turns out, fresh sweet corn grilled and topped with lime crema, cilantro and hemp seeds.  Sweet corn season starts in the Spring, so hop to it!  xx- Sarah {recipe after the jump}

This post was sponsored by the Florida Sweet Corn Exchange, a group of family farmers based in West Palm Beach who are committed to growing the sweetest, non- GMO corn.  Thank you for supporting the partnerships that help keep A House in the Hills going!

Mexican Street Corn {Inspired}

Vegan + GF

Serves 6 (recipe is easily modified to serve as many or few as you’d like!)



12 ears of fresh sweet corn

1 cup of cashews (soak for at least 4 hours)

1/3 cup fresh lime juice

3 tablespoons coconut milk

1/8 teaspoon sea salt

1/4 cup water

1/2 bunch chopped fresh cilantro

hemp seeds to garnish



– Preheat grill, on a gas grill medium/low heat is best.

– Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.

– Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water.  Blend until creamy.  Add additional water, one tablespoon at a time, if needed.  Crema should be thin enough to easily pour buy not watery.

– Grill corn over medium heat, turning often, until cooked through and slightly charred (see photos for reference).

– Presentation is so much with this dish so have fun with it!  Place grilled corn on a platter, drizzle with crema, sprikle generously with cilantro, hemp seeds and maldon salt.  Enjoy!

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Reader Comments

  1. jamie levine|

    Gorgeous photos! Is there a link to the FSCE website? A google search doesn't bring an actual business page. I'm curious about what they have to say about non-GMO, considering pretty much all corn in the US is genetically modified. I'll definitely make this when corn's in season!

  2. caroline|

    @jamie levine Actually most of the GMO corn in the US is for field corn (animal feed and ethanol production)… nearly all of what we humans eat (aka sweet corn) is naturally bred. Common misconception but there's a big difference between sweet corn and field corn. Also try this link for more information:

  3. Jessica|

    Made this last night… awesome!! The lime crema is out of this world. We used it on top of our fish tacos as well… killer! Thx!

  4. Thea|

    This looks great and sounds a lot healthier than the usual mayo, lime combo! But I’m allergic to nuts and was wondering if there was a substitute I could use for the cashews, like sun flower seeds or something? Or can I just leave them out out?


    • Sarah Yates|

      Thanks Thea! Unfortunately I don’t know what you could substitute for cashews- but you could always use vegenaise (a healthier version of mayonaise that’s sold in most health food stores/ Whole Foods!) :)

  5. Michelle|

    How is this mexican? Or mexican inspired? I mean I could totally try it and Im sure it tastes lovely but… really? Our mexican street corn (at least in mexico city) goes with mayo, fresh (shredded) cheese, salt and chilly powder.

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  8. Cecile|

    WOW, this sauce is so good I could eat it with a spoon. It goes perfectly with the corn but I also served it with my vegan tortillas instead of my usual tomato-pepper sauce and OMG! Thanks so much

  9. Anna|

    I. Ordered this corn in a great Taco restaurant they said that they used a spice call Ancho.
    Has anyone ever heard of that? There was sauce (mayo), , cheese, cilantro and chilli powder ( something red) ? Could they mean anchovy paste??

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