Vegan Style Elote (Mexican Street Corn) tastes sweet and savory, tangy and spicy all at once!
It is the perfect summertime side dish for any meal! This recipe is a staple of summer and it is easy to make at home.
Elote or also known as Mexican street corn, is an unbelievably popular street food where you can find it all over Mexico and even in the US. It is often served on a stick, though you could skip the skewer and make it right on the grill.
This recipe replicates a popular serving style sold by street vendors. It will bring you back to the elotes you enjoyed in Mexico City.
Elote is quite easy to make. Once your corn is cooked, you are only minutes away from elotes.
If you’ve had it, I bet you love it! If you haven’t, you’re in for a treat 🙂
Elote (Mexican Street Corn)
- 8 pieces Ears Sweet Corn husks removed
- 1/2 cup c
- 1/2 cup Vegan Mayonnaise
- 1/2 cup Fresh Cilantro
- 1 piece Clove Garlic sliced
- 1/2 teaspoon Chipotle Powder
- 1 piece Lime zested
- 1 teaspoon Chili Powder
- 1/3 cup Vegan Parmesan Cheese shredded
- Lime wedges to serve
- In a food processer, add the vegan sour cream, vegan mayonnaise, cilantro, garlic, chipotle powder and lime zest and juice from 1/2 the lime. Taste and season with a pinch of salt. Set aside.
- Heat grill to 400F (medium high). Grill the corn approximately 12 minutes, turning every 3 minutes, until kernels begin to turn golden brown and look charred. Remove.
- To serve, brush each ear of corn with the cream mixture. Sprinkle with chili powder, vegan parmesan cheese, additional chopped cilantro.
- Serve with lime wedges on the side.