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Mexican-Style Corn on the Cob

Mexican-Style Corn on the Cob

A flavorful way to WOW the guests at your next plant-based barbecue!

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
Print Recipe


  • 6 corn cobs, fresh, husked
  • 1 cup avocado, mashed
  • 2 tbsp lime juice, freshly squeezed
  • 1 tbsp water
  • 2 tsp garlic, fresh, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Hot sauce, to taste
  • Parsley or cilantro, fresh, chopped, for garnish (optional)


  1. Preheat grill to high heat. Place corn on grill and cook until kernels are hot and tender, about 10 minutes, flipping occasionally.
  2. Meanwhile, combine mashed avocado, lime juice, water, garlic, smoked paprika, and cayenne pepper in a bowl. Taste and add hot sauce and additional seasonings as desired.
  3. Remove corn from grill. Spread spicy avocado paste over corn and top with additional smoked paprika and/or chopped parsley or cilantro. Serve hot.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.