Vegan Mexican Street Corn

Preheat a grill or stovetop grill pan over medium-high heat.
Place the husked ears of corn on the grill and cook, turning occasionally, until the corn is lightly charred and cooked through. This usually takes about 10-12 minutes.
While the corn is grilling, prepare the vegan mayo mixture. In a bowl, mix the vegan mayonnaise, nutritional yeast, chopped cilantro, chili powder, smoked paprika, and a pinch of salt and pepper. Combine well to create the flavorful sauce.
Once the corn is grilled to your desired level of char, remove it from the grill and place it on a serving platter.
Using a brush or spoon, generously spread the vegan mayo mixture over each ear of corn, ensuring it’s coated evenly on all sides.
Squeeze lime wedges over the mayo-coated corn to add a zesty and tangy kick.
Garnish the Vegan Mexican Street Corn with extra chopped cilantro and a sprinkle of chili powder or smoked paprika for extra flavor and color.
Nutrition Facts:
(assuming 1 ear of corn):

Calories: 250
Total Fat: 15g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 295mg
Total Carbohydrate: 29g
Dietary Fiber: 5g
Total Sugars: 6g
Protein: 4g