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This image shows a platter of vegan Mexican street corn, grilled to perfection and topped with a creamy cashew-based chili sauce, vegan parmesan, and fresh cilantro, ready to be served as a delicious plant-based appetizer.

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.
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Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Course Appetizer
Cuisine Mexican
Servings 4 people
Calories 242 kcal

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.
    This image shows cashews, nutritional yeast, garlic powder, and salt being blended in a small food processor to create a grated vegan parmesan topping for the grilled corn.
  • Mix mayo, ancho chili powder, garlic, lime juice, optional chipotle powder, and salt in a bowl until smooth.
    This image shows vegan mayonnaise, lime juice, ancho chili powder, minced garlic, and optional chipotle powder being whisked together in a mixing bowl to form a creamy and spicy sauce for the grilled corn.
  • 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.
    This image shows vegan mayonnaise, lime juice, ancho chili powder, minced garlic, and optional chipotle powder being whisked together in a mixing bowl to form a creamy and spicy sauce for the grilled corn.
  • Top the grilled corn with chili mayo, and then sprinkle with vegan parmesan, ancho chili powder, and cilantro.
    This image shows grilled corn being topped with a generous spread of chili mayo, then sprinkled with vegan parmesan, ancho chili powder, and freshly chopped cilantro for a vibrant, flavorful finish.

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.