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Mexican Street Corn

This vegan recipe will have you feeling like you're in the middle of a square in Mexico surrounded by lively music and bright colours.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Corn
Servings: 4


  • 2 ears of corn
  • 2 tablespoons margarine
  • 1 teaspoon cumin seeds
  • 1 head garlic
  • 1 chilli pepper
  • 1 juice lime
  • 1 pinch cumin powder
  • 1 teaspoon dried oregano
  • ΒΌ bunch cilantro choppped


  • cut kernels of cobs of corn
  • Put a pot on the stove and set temperature to medium heat.
  • When pot is warm, melt margarine with garlic and cumin seeds.
  • When garlic is translucent, add the rest of the ingredients plus enough water to simmer.
  • Occasionally stir the mixture.
  • Add cilantro after 10 minutes.
  • Test corn after 15 minutes. If not cooked, yet keep cooking until corn is tender.


You can enjoy this corn dish as a side, add it to tacos or tortillas, or eat it with tortilla chips.