Vegan Style Elote (Mexican Street Corn)

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)

Nicole Kearsley
I don't know who came up with the idea to smother grilled corn on the cob with sauce, but they are brilliant in my eyes. A must try.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish, Snack
Cuisine Mexican, Vegan
Servings 4


  • 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.


NO RULES: If you like more cream on your elote, slather that cream on!
MAKE IT AHEAD: Cook the corn and prepare all toppings. Allow the corn to cool, then store everything covered in your fridge. When you are ready to serve, lightly brush the cobs with vegan butter or oil and quickly char over medium-high heat. Serve with all the fixins’!
SERVE: Mexican street corn is generally eaten from a wooden skewer, but any way you serve them will work just fine.
STORAGE: Keep the toppings separate from the corn cobs if possible. It’s best to use the corn within 2-4 days if it’s cooked. If the toppings are on the cobs, get them in your belly within 1-2 days.
FREEZING: Corn on the cob is freezer-safe and will keep for up to 6 months. Blanch the cobs first, allow them to cool, then transfer to an airtight container or freezer bag for storage.
REHEAT: You can bake the corn cobs on a parchment-lined pan at 350 degrees F until warm. You can also cut the corn and toppings away from the cob and heat them in a baking dish or skillet.
Keyword plant based, vegan
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