Imagine biting into a juicy ear of corn, lightly charred and coated in a creamy, tangy sauce with just a hint of smokiness and spice. That’s the idea behind this vegan Mexican street corn a simple, plant-based take on a familiar favorite. It’s easy to make and fits right into both weeknight meals and summer gatherings.
The process is straightforward, but the flavors feel complete. The corn gets a nice char on the grill, then it’s finished with a creamy vegan dressing, a squeeze of lime, fresh cilantro, and a touch of chili. Everything comes together without much effort.
I usually serve it at BBQs or pair it with dishes like Honey Gochujang Sauce for a mix of flavors. It’s a relaxed, no-fuss recipe that still feels satisfying.
Why I Love This Recipe?
- The blend of vegan mayo, lime, and spices creates a creamy, tangy topping that perfectly complements the smoky grilled corn.
- It’s a crowd-pleaser that works beautifully for outdoor gatherings and summer parties.
- Adjust the spice level and toppings to fit your preferences or dietary needs.
- With just a few ingredients and a grill, you can whip up this delicious side in no time.
Vegan Mexican Street Corn
A vibrant vegan twist on Mexican street corn, this dish features grilled corn slathered with a creamy cashew-based sauce, zesty lime juice, and smoky chili powder. Topped with fresh cilantro and nutritional yeast, it’s a flavorful and satisfying plant-based treat.
Equipment
- Mixing bowl
- Tongs
- Whisk or Spoon
- Grill or Grill Pan
- Small Food Processor or Blender
Ingredients
Elote
- ½ tsp ancho chili powder
- 2 tbsp chopped cilantro
- ¼ tsp chipotle powder, optional
- 4 ears corn, removed from the husk
- 1 clove garlic, minced
- ⅓ cup vegan mayonnaise
- 1 tbsp lime juice
- Pinch salt
Vegan parmesan
- ½ tsp garlic powder
- 2 tbsp nutritional yeast
- ½ cup raw cashews
- ½ tsp salt
Instructions
- Blend cashews, nutritional yeast, garlic powder, and salt in a small food processor or blender until the mixture resembles grated parmesan.
- Mix mayo, ancho chili powder, garlic, lime juice, optional chipotle powder, and salt in a bowl until smooth.
- Grill the corn on medium-high heat or in a grill pan, turning to cook evenly and develop grill marks, about 4 minutes per side.
- Top the grilled corn with chili mayo, and then sprinkle with vegan parmesan, ancho chili powder, and cilantro.
Notes
- This Vegan Mexican Street Corn features char-grilled corn topped with a zesty chili mayo, vegan parmesan, and a sprinkle of ancho chili powder and cilantro.
- It’s a delicious, plant-based twist on the classic street food favorite, bursting with flavor.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 242 kcal |
| Carbohydrates | 6 g |
| Protein | 8 g |
| Sugar | 6 g |
