If you’re looking for a way to elevate basic corn on the cob or you want the tastiest side to bring to a barbecue, you have to make Spicy Mexican Corn on the Cob. The spice level is customizable, but the homemade aioli is addicting. Serve this alongside my Chunky Guacamole or Best Ever Vegan Hummus. Other side dishes you’ll love are One Pan Creamy Vegan Mexican Cauliflower Rice, Healthy Vegan Potato Salad.
Why I Love This Recipe
- Easy Winner Side Dish: If you need the perfect side to bring to a game day party, summer barbecue, or just want something easy to serve alongside dinner for your family, Spicy Mexican Corn on the Cob is always a winner.
- Spicy Twist: Put a delicious twist on classic corn on the cob with this spicy, Mexican-inspired version.
- Dairy Free: This Spicy Mexican Corn on the Cob is actually 100% dairy-free and plant-based. The creamy aioli is made from cashews. But no one would ever guess!
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Notes on Ingredients
- Corn: This recipe makes plenty of sauce for up to 8 cobs of corn. Feel free to make less and save the leftover sauce to use on other dishes throughout the week like One Pan Taco Casserole.
- Cashew Cream: Make your own homemade cashew cream first. It’s super easy and delicious as is.
- Hot Sauce: Add less or fully omit if you don’t want it spicy. You can also add more for extra spice.
- Cilantro: Use fresh cilantro on top of the corn for flavor!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Spicy Mexican Corn on the Cob?
- Steam/boil or grill the corn.
- Make the cashew sour cream then mix with hot sauce.
- Drizzle spicy cashew cream over the top.
- Add fresh cilantro over top.
- Sprinkle on smoked paprika and salt to taste then squeeze lime juice on top.
- Drizzle on extra hot sauce if you like it very spicy!
- Serve fresh and enjoy!
- Step 1: First, steam or boil the corn.
- Step 2: Then, make the cashew cream and mix it with hot sauce.
- Step 3: Drizzle the spicy cashew cream over top along with extra hot sauce if desired.
- Step 4: Finally, top with fresh cilantro and enjoy!
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Commonly Asked Questions
Store the spicy cashew cream and corn separate. When ready to serve, heat the corn and leave the cashew cream cold and drizzle over top. They will store up to 5 days in the fridge.
You can use it as a topping for roasted veggies, a dip for sweet potatoes, or on top of Bean & Sweet Potato Tacos or One Pan Taco Casserole. Yum!
The corn will be warm and the cashew cream will be cold/room-temp. This combination is perfect!
“This corn is to die for. So much more flavorful than plain corn on the cob. Making this on repeat!”
– Jordan
Extra Helpful Tips
- You can also serve this with Homemade Cashew Sour Cream plain as is!
- For even more flavor, grill the corn before adding the sauce and toppings. It takes the flavor to the next level!
- Store the leftover ears of corn and sauce separate.
If you tried this Spicy Mexican Corn on the Cob or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Spicy Mexican Corn on the Cob (dairy-free!)
Ingredients
- 4-8 ears corn make as many or as little as you’d like
- ¾ cup cilantro fresh and chopped
- 1 batch homemade cashew cream
- 2 tablespoon hot sauce add extra hot sauce on top if you’d like
- Smoked paprika sprinkle on top
- Flaky salt sprinkle on top
- 1 lime squeezed over the top
Instructions
- Steam/boil or grill the corn.
- Make the cashew sour cream then mix with the hot sauce.
- Drizzle spicy cashew cream over the top.
- Add cilantro over top.
- Sprinkle on smoked paprika and salt to taste then squeeze lime juice on top.
- Drizzle on extra hot sauce if you like it very spicy!
- Serve fresh and enjoy!
Notes
- You can also serve this with Homemade Cashew Sour Cream plain as is!
- For even more flavor, grill the corn before adding the sauce and toppings. It takes the flavor to the next level!
- Store the leftover ears of corn and sauce separate.
Jordan Stacy says
This corn is to die for. So much more flavorful than plain corn on the cob. Making this on repeat!