Ingredients:

4 ears of corn

1/4 cup vegan mayonnaise

2 tablespoons nutritional yeast

2 tablespoons lime juice

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions:

Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C) if you prefer to roast the corn.

Remove the husks and silk from the corn ears, leaving the stem intact for easy handling.

Grill Method: Place the corn directly on the grill and cook for about 10-12 minutes, turning occasionally until the corn is charred and cooked through. Oven Method: Place the corn on a baking sheet and roast for about 20-25 minutes, turning once halfway through until the corn is tender and slightly charred.

In a small bowl, whisk together the vegan mayonnaise, nutritional yeast, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.

Once the corn is cooked, remove it from the grill or oven and let it cool slightly until it's easy to handle.

Using a brush or a spoon, generously coat each ear of corn with the vegan mayo mixture, ensuring even coverage.

Garnish the corn with chopped cilantro and squeeze fresh lime juice over the top.

Serve the vegan Mexican street corn warm and enjoy!