clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Street Corn (Elote) Inspired Corn On The Cob

  • Author: Gregs Vegan Gourmet
  • Total Time: 20 minutes
  • Yield: 2 cobs of corn


Cheesy, creamy, crunchy and pretty much everything you could really want in a dish


• 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


  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.
  • Cook Time: 10 minutes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.