Stir spice mix ingredients together and set aside.
To make the vegan parmesan sprinkle, toast sunflower seeds in a dry fry pan until golden, then set aside to cool. Blitz sunflower seeds, nutritional yeast and salt together in a food processor until fine. Store in a jar or sealed container (recipe makes more than you’ll need).
Boil corn for 2-3 minutes then drain. Rub each cob lightly with cooking oil then cook on a barbecue grill until charred on all sides.
Use a pastry brush to generously coat the corn with mayo or aioli. Using a spice shaker if you have one, or your hands, generously sprinkle the spice mixture over all sides of the corn then add some parmesan sprinkle too.
Serve immediately with chopped coriander (cilantro) and limes to squeeze.
Use your favourite brand of store bought mayo or aioli, or make your own eggless aioli. In New Zealand, I like Zenzo vegan aioli which is widely available from most supermarkets.
If you don't have a barbecue grill, you can grill the corn in your oven. Heat oven grill to high and grill the corn on a baking tray on a high rack, turning regularly, until charred around the edges.