Vegan Elote (Mexican Street Corn)
Slathered with vegan crema, feta, and tajin, this vegan elote is packed with flavor and is the perfect combination of salty & sweet. It's easy to make and ready in less than 30 minutes, meaning it's the perfect side dish to serve up throughout the summer months!
Equipment
- Grill Pan if grill is not accessible/you don't have one!
Ingredients
- 6 ears of corn shucked
- ½ cup (112 g) vegan mayonnaise
- ½ cup (120 g) vegan sour cream
- juice from 1 lime plus wedges for serving
- 2 (6 g) garlic cloves minced
- 1-2 teaspoons tajin
- ½ cup (112 g) vegan feta crumbled
- fresh cilantro chopped
Instructions
- Preheat grill to 400 degrees F. While the grill is preheating, shuck the corn by removing the husks and corn silk as best as possible.6 ears of corn
- Whisk together the vegan mayo, vegan sour cream, minced garlic, and lime juice. Place in the fridge until you're ready to brush onto the cooked corn.½ cup vegan mayonnaise, ½ cup vegan sour cream, 2 garlic cloves, juice from 1 lime
- Place the corn directly to the hot grill grates. Grill the corn for 2-3 minutes per side (a total of 12 minutes), turning a ¼ of a rotation once the kernels are golden brown and begin to char. Remove from the grill, placing onto a platter once cooked.
- Using a basting brush or spoon, spread the mayo mixture all over the roasted corn. Sprinkle with vegan feta cheese, tajin and chopped fresh cilantro. Serve immediately with lime wedges and enjoy!1-2 teaspoons tajin, ½ cup vegan feta, fresh cilantro
Notes
If you don't have a grill, feel free to use a grill pan!
Store any leftover corn or crema separately in the fridge for up to 3-4 days. If you've already put the toppings on the corn, either try to eat within 1-2 days or cut it off the cob and save it as a salad.
Did you make this recipe?Leave a comment below & tag @pinchofparsley_ on socials!