Vegan Elotes Recipe – Mexican Special
Enjoy the bold, vibrant flavors of Mexico with this Vegan Elotes Recipe, a dairy-free take on classic street corn. Grilled corn is slathered in smoky chili mayo, zesty lime juice, and topped with vegan parmesan cheese and fresh cilantro. Each bite delivers a balance of creaminess, heat, and citrus brightness. Perfect as a side dish, BBQ favorite, or delicious party snack, these street corn cobs transform simple ingredients into something unforgettable.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Vegan Elotes Ingredients:
- 4 ears of corn, husked and cleaned
- 1/4 cup vegan mayonnaise
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 2 tbsp lime juice (about 1 lime)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Chopped fresh cilantro (for garnish, optional)
- Lime wedges (for serving, optional)
Prepare the Corn:
Preheat Grill: Preheat your grill to medium-high heat.
Grill Corn: Place the husked corn on the grill and cook, turning occasionally, until the kernels are charred and tender, about 10-15 minutes.
Make the Vegan Sauce:
Combine Ingredients: In a bowl, mix together the vegan mayonnaise, nutritional yeast, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
Coat the Corn:
Apply Sauce: Once the corn is grilled, remove it from the grill and brush or spread the vegan sauce evenly over the hot corn.
Garnish and Serve:
Add Garnish: Sprinkle chopped fresh cilantro over the top, if using.
Serve: Serve the elotes with lime wedges on the side for an extra burst of flavor.
Recipe Notes:
Grill vs. alternate cooking: Go for grilling the corn for char and flavor; if not possible, roast or use a grill pan for similar effect.
Chili mayo variations: Adjust spice level using smoked paprika, chipotle, or ancho chili powder to suit your taste.
Vegan cheese swap: If you don’t have vegan parmesan, try nutritional yeast or a crushed nut-based cheese alternative.
Make-ahead tip: Prepare the chili mayo and vegan parmesan ahead and store; assemble just before serving to keep toppings fresh.
Serving suggestions: Garnish with lime wedges and extra cilantro; pairs beautifully with tacos, bean burgers, or Mexican rice.
Storage: Keep leftover corn and sauce separate in the fridge; reheat corn gently and add sauces just before serving.
