This easy vegan elote recipe (aka Mexican street corn) is a must-try during corn season! It combines sweet and crisp corn with creamy Mexican-infused chili mayo, zesty lime, vegan parmesan cheese and cilantro. Great for BBQ gatherings, summer side dishes and potlucks!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Appetizer, Side Dish
Cuisine: Mexican inspired
Keyword: corn, healthy side dish, vegan corn, vegan elote
Cook the corn by boiling, steaming or grilling it. Then, let the cobs cool down for a few minutes.
In a medium bowl, whisk together the vegan mayo, garlic, lime juice, chili powder, chipotle powder and salt. Whisk to combine and taste to adjust flavors.
Spread the sauce over the corn, sprinkle the vegan parmesan over and garnish with cilantro, if desired. Serve with a few lime wedges, enjoy!
Notes
If you don't have a grill, but you are looking for an added charred flavor and look, then boil the corn and then grill for a few minutes over a gas stove or in a cast-iron pan.
Make sure to give the cobs some time to cool off before spreading the mayo or it might just melt and drip off the corn. I boiled the cobs, so I simply rinsed them in cold water.
You can use corn on the cob sticks or holders to serve them to keep your hands from becoming too messy.
Nutrition: please note that the nutritional information is an estimate per serving (including the queso sauce) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.