Spicy Mexican Corn on the Cob (vegan, oil-free)

Hi beautiful friends!

This spicy Mexican corn on the cob is LITERALLY amazing. If you don’t like things to be spicy – don’t worry you can just omit the hot sauce. It’s 100% plant-based, vegan, gluten-free, soy-free, oil-free and totally yummy.

I am obsessed with good ol’ corn on the cob but I wanted to make a fun new recipe that takes corn to the next level.

First, steam or grill your corn. I opted to steam mine for this recipe but grilled it would be amazing. I live in an apartment and don’t have a grill so steaming was my only option!

While the corn cooks, make the cashew cream – the most important part! The cashew cream mixed with the hot sauce is truly the perfect combination. WOW! The cashew cream also balances out the spiciness by cooling it down.

Mix the cashew cream with hot sauce to make the yummiest spicy sauce. I like to add mine into a bag, then I’ll cut the corner so I can easily drizzle on the sauce. Feel free to just use a spoon though.

Once drizzled, you can choose whether you want to add EXTRA hot sauce to this spicy Mexican corn on the cob. I did because I love spicy food.

HOT SAUCE RECOMMENDATION: I love the jalepeno hot sauce from Trader Joe’s – it has such a good flavor.

Sprinkle on salt, smoked paprika, cilantro and squeeze on some lime juice and you’re good to go.

Spicy Mexican Corn on the Cob

While it looks super fancy and like something you would get in a restaurant, this recipe is SO easy and takes about 20-minutes to make. It’s healthy, delicious and pleases both vegan and non-vegans. Nothing like fresh corn on the cob with all the goodies on top.

Spicy Mexican Corn on the Cob

Spicy Mexican Corn on the Cob

This vegan spicy Mexican corn on the cob is: 









Spicy Mexican Corn on the Cob

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Spicy Mexican Corn on the Cob

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Spicy Mexican Corn on the Cob (vegan, gluten-free, oil-free)

Fresh corn on the cob with spicy Mexican flavors is a fun new way to enjoy classic corn! With spicy cashew cream, cilantro, hot sauce and smoked paprika - you will love this.
prep time 10 minutes
cook time 5 minutes
total time 15 minutes

the ingredients

  • 4-8 ears of corn make as many or as little as you'd like
  • 3/4 cup chopped cilantro
  • 1 batch cashew cream
  • 2 tbsp hot sauce add extra hot sauce to the top if you want
  • smoked paprika sprinkle on top
  • salt sprinkle on top
  • 1 lime squeeze over the top


  • 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!

Try out more recipes from Danielle at HealthyGirl Kitchen!

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Crispy Chickpea Nuggetsgl

BBQ Jackfruit “Pulled Pork” Sandwich

White Bean Alfredo (vegan, no oil, gf optional)

High Protein Vegan Alfredo

Classic Plant-Based Potato Salad

Healthy Vegan Potato Salad

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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