Mexican Street Corn

The first time I ever had Mexican Street Corn or elote, I was at a friend’s summer barbecue several years ago. Everybody brought a dish and that was one that really stood out. Someone had also brought along a sweet corn ice cream that was decadent and amazing. Maybe that one can be a future dessert recipe. I’ve never tried making ice cream so that could be interesting. Anyway, I decided to make a vegan version of the elote and it turned out quite nicely.


Mexican Street Corn

This delicious take on grilled corn is a great side dish, or if you want to be a weirdo like me and eat three ears for dinner one night that is fine too. However you want to eat your corn they are super tasty and a crowd pleaser.

Prep Time: 5 mins | Cook Time: 15 mins

Number of servings: 4

Roll up your sleeves and prepare to get your hands dirty because it’s pretty¬† messy making these bad boys but it’s definitely worth the trouble.

Mexican Street Corn

4 ears of corn, shucked

1 1/2 tbsp coconut oil

1/2 cup vegan mayo

1/2 cup vegan parmesan (you can use store bought or there is a recipe at the bottom of the page)

4 tsp chili powder, (I’m estimating here, I honestly just lightly dusted each ear of corn with the chili powder making sure to coat them evenly)

2 tbsp parsley, chopped

2 tsp sea salt

1 lime, cut into 4 wedges

First you’re going to want to grill the corn, you can do this either on a grill or in a grill pan. Since we didn’t have any propane for our grill I opted to use a grill pan. You’ll want to oil the grill pan evenly and also lightly rub the corn with the coconut oil. Cook on medium heat for about 10-15 minutes. Keep an eye on the corn turning it often, you want to get it evenly cooked on each side with some nice grill marks going on. Once your corn is cooked remove from heat and set aside.

Next we’ll be adding the toppings for our street corn. For the mayonnaise you can add it to the corn one of two ways. You can brush it on with a basting brush which is what I did, or you could put it on a plate and roll your corn in it to coat it evenly. Next you’ll add the vegan parmesan, put it on a plate and roll your corn in it coating all sides evenly. Next sprinkle on your chili powder and coat on all sides evenly, do the same with the sea salt and parsley. You will serve the corn with a wedge of lime, squeeze the lime juice over the corn to really bring the flavors together. Don’t skip the lime juice, this makes the flavors really pop and sing. You’re Mexican Street Corn is now ready to serve, enjoy!


Vegan Parmesan:

3/4 cup cashews

3 tbsp nutritional yeast

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt



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