Serves: 6


  • 6 cobs of corn
  • 3 tablespoons of vegan butter, melted
  • 2 tablespoons of lime juice
  • 1 tablespoon of smoked paprika
  • 3-4 tablespoons of vegan parmesan
  • 1/2 a batch of chipotle lime cashew crema


  1. Preheat BBQ grill to 400°F.
  2. Prepare the baste by combining the melted vegan butter with the lime juice.
  3. Place corn on the grill and baste well with lime butter.
  4. Cook for approximately 25-30 minutes rotating every 7-10 minutes to ensure it doesn’t burn and that all sides get a char.
  5. Once cooked, place on a serving platter and sprinkle with smoked paprika and vegan cheese.
  6. Add half the crema into a piping bag or plastic sandwich bag (if using a sandwich bag, cut the tip off of one corner). Pipe a “Z” pattern onto each cob of corn.
  7. Enjoy as an appetizer or side to any BBQ!