Elote (Mexican Street Corn)
As you can tell from many of my previous recipes, I really love Mexican food. I always want to try elote when in restaurants, but obviously it’s not usually served vegan (except at the amazing Jajaja in New York). When I finally got around to making this at home, I was surprised to find that it is SO simple to make. If you’re grilling corn, there’s really no reason not to be smothering it in spicy vegan mayo and cashew cotija cheese.
Have you made this before? What’s your favorite way to eat corn? Let me know in the comments and tag me on Instagram!
6 ears of corn, husks removed
½ cup vegan mayo
1 lime, juiced
3 tbsp sriracha (or more, depending on your heat preference)
Cashew “cotija” cheese:
½ cup cashews
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp sea salt
¼ cup cilantro, roughly chopped
- Preheat your grill or grill pan to medium/medium high heat.
- Lightly brush each ear of corn with olive oil and set directly on the grill. Let cook for 15 minutes or so, turning the corn to allow grill marks on all sides.
- While the corn cooks, combine the mayo, sriracha and lime juice. Refrigerate until ready to use.
- To make the cotija cheese, add the cashews, nutritional yeast, garlic powder and salt to a food processor. Pulse until the mixture resembles a fine meal. Be careful not to over-churn into a nut butter.
- Once the corn is done, remove from the grill and allow to cool a few minutes, just so you’re able to handle them.
- Spread the spicy mayo all over each ear of corn. Finish by sprinkling with the cashew cheese and cilantro.