Fresh grilled street corn - a summer favorite with a latin twist! Grilled summer corn on the cob with spicy cashew queso and hazelnut parmesan. This recipe is perfect with a fresh tomato and herb salad and maybe some BBQ mushrooms!

Grilled Street Corn With Aji Amarillo Queso [Vegan]






Cooking Time




For the Corn

  • 4 ears of corn on the cob

For the Aji Amarillo Crema

  • 1 cup cashews, soaked
  • 1/2 cup water
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 1 medium bell pepper
  • 1 tablespoon aji amarillo paste (optional)
  • 1/2 teaspoon chipotle powder (optional)

For the Hazelnut Parmesan

  • 1/2 cup hazelnuts
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt


For the Corn

  1. Preheat a grill or grill pan to high.
  2. Open the husks of corn and remove the silk and discard. Soak the ears of corn in some cold water for 10 minutes.
  3. Remove fron the water and drain the ears of corn. Place on the grill and steam the ear in their husks for 15 minutes or until the kernels are tender.
  4. To serve, drizzle the hot ears of corn with the aji amarillo crema and sprinkle with hazelnut parmesan. Garnish with lime, chili flakes, and chopped cilantro.

For the Aji Amarillo Paste

  1. Blend the ingredients together for 5 minutes or until smooth.

For the Hazelnut Parmesan

  1. Pulse the hazelnuts in a food processor until finely chopped. Add the nutritional yeast and sea salt and pulse until the mixture is very crumbly and powdery.

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Nutritional Information

Per serving: Calories 558 | Carbs: 59 g | Fat: 31 g | Protein: 20 g | Sodium: 454 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.