Grilled Mexican Corn with Avocado Crema

Every BBQ must-have—corn on the cobb.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

A summer BBQ isn't complete without corn on the cob. This recipe pairs fresh grilled corn with a flavorful avocado crema that's a total crowd pleaser and of course, dairy free! Get grillin'!


  • 4-5 husks of corn
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp chili flakes
  • cilantro and lime wedges to garnish
Avocado Crema
  • 2 avocados
  • 1⁄4 cup vegan mayo
  • 1⁄2 cup Organic Homestyle Cashew Nutmilk 
  • 2 habaneros
  • 1 bunch cilantro
  • 1 lime juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup vinegar
  • Touch of water to even it out


To start, get your grill or skillet ready! While that’s getting hot, make your avocado crema by blending avocado, vegan mayo, cashewmilk, habaneros, cilantro, lime juice, salt, pepper, vinegar, and water, until a creamy cream sauce forms. Set aside.

Make your corn seasoning by mixing salt, pepper, paprika and chili flakes in a bowl. Lather on your corn with the seasoning and olive oil (save the other 1⁄2 of the seasoning for topping!). Grill your corn until cooked through and charred to your liking about 15-20 minutes.

Drizzle on your avocado crema, cilantro and lime juice. YUM!