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VEGAN ELOTE (Mexican Street Corn)

Updated: Jul 7, 2021

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.


8 ears sweet corn, husks removed

1/2 cup vegan sour cream

1/2 cup vegan mayonnaise

1/2 cup fresh cilantro,

1 clove garlic, sliced

1/2 tsp chipotle powder

1 lime, zested

1 tsp chili powder

1/3 cup vegan parmesan cheese, shredded

Lime wedges, to serve


1. 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.

2. 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.

3. 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.

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