Vegan Mexican Street Corn, or “Elote,” is a popular and flavorful street food that brings together the sweetness of corn with the richness of creamy toppings and tangy seasonings. This vegan version of the classic dish swaps traditional dairy ingredients for plant-based alternatives while retaining all the bold and delicious flavors. Whether enjoyed as a snack or a side dish, Vegan Mexican Street Corn is a delightful way to experience the authentic taste of Mexican cuisine. Let’s dive into the recipe!
Recipe: Vegan Mexican Street Corn (Elote)
- 4 ears of fresh corn, husked
- 1/2 cup vegan mayonnaise
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 lime, cut into wedges
- Salt and pepper to taste
- Preheat a grill or stovetop grill pan over medium-high heat.
- Place the husked ears of corn on the grill and cook, turning occasionally, until the corn is lightly charred and cooked through. This usually takes about 10-12 minutes.
- While the corn is grilling, prepare the vegan mayo mixture. In a bowl, mix the vegan mayonnaise, nutritional yeast, chopped cilantro, chili powder, smoked paprika, and a pinch of salt and pepper. Combine well to create the flavorful sauce.
- Once the corn is grilled to your desired level of char, remove it from the grill and place it on a serving platter.
- Using a brush or spoon, generously spread the vegan mayo mixture over each ear of corn, ensuring it’s coated evenly on all sides.
- Squeeze lime wedges over the mayo-coated corn to add a zesty and tangy kick.
- Garnish the Vegan Mexican Street Corn with extra chopped cilantro and a sprinkle of chili powder or smoked paprika for extra flavor and color.
(assuming 1 ear of corn):
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 295mg
- Total Carbohydrate: 29g
- Dietary Fiber: 5g
- Total Sugars: 6g
- Protein: 4g