Boursin Dairy-Free Street Corn

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Add a little south of the border to your vegetarian offerings with this vegan take on elote—also known as Mexican street corn. With fresh herbs, Tajin spice and tasty Boursin, this corn on the cob is like a fiesta in your mouth.


Portions: 4
Serving Size: 1 Ear of Corn
Day Part: Lunch, Dinner
For Corn Spread:
1 Cup Boursin Dairy-Free Cheese Spread Alternative, Garlic & Herbs
1/4 Cup Coconut Milk
2 Teaspoons Minced Fresh Cilantro
For Garnish:
1 Cup Nutritional Yeast
2 Teaspoons Tajin Spice
2 Teaspoons Minced Fresh Cilantro
For Roasted Corn:
4 6-inch Skewers
4 Ears of Corn, Blanched
2 Tablespoons Avocado Oil
Lime Wedges, to Taste
Cilantro Sprigs, to Taste


Equipment: Grill
For Corn Spread:
  1. Whisk together Boursin, coconut milk and cilantro in a bowl.
  2. Cover and refrigerate until needed.
For Garnish:
  1. Mix together yeast, Tajin and cilantro in bowl.
  2. Cover and refrigerate until needed.
For Roasted Corn:
  1. Soak skewers in water while you heat the grill.
  2. Coat corn evenly with the oil.
  3. Place corn on the grill diagonally, turning every 2 to 3 minutes, until it is roasted through. Total time should be 6 to 8 minutes.
For Serving:
  1. With a rubber brush, evenly spread the Boursin corn spread on the hot roasted corn.
  2. Put garnish on a large plate. Roll the Boursin-coated corn in the garnish, making sure it’s fully covered.
  3. Serve immediately with lime wedges and extra cilantro.


Try soaking the skewers in water to help prevent them from catching fire when grilling.

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