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Mexican Street Corn (Elote) Inspired Corn On The Cob

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.

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Mexican Street Corn (Elote) Inspired Corn On The Cob


  • Author: Gregs Vegan Gourmet
  • Cook Time: 10 minutes
  • 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

  1. In a large pot on high heat, boil the corn for about 8 minutes or until cooked.
  2. Drain corn and place in serving dish. Rub butter on all sides. Sprinkle;e with salt and pepper.
  3. Grill corn on either a barbecue or panini press to add grill marks (optional).
  4. In a small bowl, stir together vegan mayo, chipotle powder, paprika, parsley and pinch of salt and pepper.
  5. Using a basting brush or back of spoon, spread a few teaspoons of mayo mixture on each corn cob.
  6. Sprinkle with cheese and drizzle with lime juice.

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