My vegan take on a dish I’ve always wanted to try making, Mexican street corn! (Elote) | this may not have done the real thing justice, but it was delicious! Cheesy, creamy, crunchy and pretty much everything you could really want in a dish 😋 🌱
Ps. If you, like me don’t have a bbq or grill, use a panini press to get those perfect scorch marks!✌🏻
For a video tutorial, click here.
Print
Mexican Street Corn (Elote) Inspired Corn On The Cob
- Total Time: 20 minutes
- Yield: 2 cobs of corn
Description
Cheesy, creamy, crunchy and pretty much everything you could really want in a dish
Ingredients
• 2 large cobs of corn, husked
• 2 tbsp vegan butter
• 2 tbsp vegan mayo
• 1/2 tsp chipotle powder
• 1/2 tsp paprika
• 1/2 tsp parsley
• salt to taste
• shredded vegan cheese (chopped), to taste
Instructions
- In a large pot on high heat, boil the corn for about 8 minutes or until cooked.
- Drain corn and place in serving dish. Rub butter on all sides. Sprinkle;e with salt and pepper.
- Grill corn on either a barbecue or panini press to add grill marks (optional).
- In a small bowl, stir together vegan mayo, chipotle powder, paprika, parsley and pinch of salt and pepper.
- Using a basting brush or back of spoon, spread a few teaspoons of mayo mixture on each corn cob.
- Sprinkle with cheese and drizzle with lime juice.
- Cook Time: 10 minutes
