Vegan Elote (Mexican Street Corn) with Lime-Chili Vegan Mayo and Parmesan Recipe
Delight in this quick and easy Vegan Elote recipe, a nut-free twist on classic Mexican street corn. Featuring a creamy vegan mayo, lime, and chili sauce, topped with vegan parmesan and fresh cilantro, this vibrant side dish is perfect for summer gatherings and ready in just 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Vegan Elote
- 4 corn on the cob
- ⅓ cup of vegan mayonnaise
- Juice of ½ of a lime
- 2 teaspoons of chili powder
- ¼ teaspoon of salt
- ⅓ to ½ cup of vegan parmesan
- 3 tablespoons of minced cilantro
Instructions
- Cook the corn: Prepare the corn by your preferred method such as grilling, steaming, or boiling until tender and warm, approximately 5 minutes of active cooking depending on method.
- Make the mayo-lime sauce: In a small bowl, combine the vegan mayonnaise, fresh lime juice, chili powder, and salt. Mix well until smooth and well incorporated.
- Prepare the parmesan-cilantro mix: In another small bowl, mix together the vegan parmesan and minced cilantro to create a flavorful topping.
- Coat the corn: Brush each cooked cob generously with the vegan mayo-lime sauce, ensuring every inch is covered.
- Add the toppings: Immediately after brushing, sprinkle the vegan parmesan and cilantro mixture liberally over the coated corn.
- Serve: Repeat the process for all the cobs and serve the elote warm for the best flavor and texture.
Notes
- Serve with or without a stick: Using skewers makes eating less messy, but the corn stem can be held intact as a natural handle.
- If you have leftover vegan cream sauce, thin it with a little water or plant-based milk to use as a tangy salad dressing.
- Transform it into an elote salad by slicing cooked kernels off the cob and mixing with the sauce and toppings. Optionally add pasta for a hearty salad.
