Imagine biting into a juicy ear of corn that’s charred to perfection and coated in a creamy, tangy sauce with a hint of smokiness and spice. That’s exactly what you’ll get with this vegan Mexican street corn recipe—an irresistible twist on the classic elite that’s perfect for any summer gathering or cozy weeknight meal.
The beauty of this dish lies in its simplicity and bold flavors. Traditionally, Mexican street corn is grilled and topped with a zesty combination of mayonnaise, cheese, and spices. Here, we’ve taken the same concept and made it completely plant-based without sacrificing any of the taste.
The corn gets a delicious char on the grill, then it’s generously coated with a creamy vegan dressing, sprinkled with fresh lime juice, cilantro, and a dash of chili powder.
Perfect for BBQs with Honey Gochujang Sauce, this vegan Mexican street corn brings a touch of festive flair to any meal. The contrast of crispy, smoky corn with the rich, tangy sauce is nothing short of magical.
So fire up the grill, and let’s make your next meal a fiesta!
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
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 |