Vegan Mexican Street Corn
This vegan Mexican street corn is so good because it features perfectly grilled corn slathered in a creamy, dairy-free mayo, topped with tangy lime juice and savory spices for an authentic flavor experience. Packed with vibrant, bold flavors and a satisfying crunch, it’s a delicious and healthy twist on a classic favorite.
Mexican Corn on the cob is a common Mexican street food that also goes by the name Elote. It’s a simply delicious way to enjoy corn as a side dish or snack.
Normally, when I eat corn on the cob, I simply spritz it with lime juice and sprinkle a little sea salt on it. But sometime back, when we were having dinner, I decided to smear some of my homemade vegan mayo on an ear of corn and add some spices, and it rocked my world. I think you are going to love it!
Reasons to love this recipe
- Healthy and Nutritious: This vegan version is a healthier alternative, made with plant-based ingredients that provide essential nutrients while being lower in fat and calories.
- Easy to Prepare: Simple and quick to make, this vegan Mexican street corn is perfect for a delicious side dish or appetizer that doesn’t require much time or effort.
- Versatile and Crowd-Pleasing: Perfect for any occasion, this dish can be enjoyed at barbecues, picnics, or as a snack, appealing to both vegans and non-vegans alike with its bold and satisfying flavors.
What is Mexican street corn?
Traditional Mexican street corn–aka Elote– is basically corn on the cob that has been roasted over an open grill and then coated with mayonnaise, salt, chili powder along with other spices, a crumbly cheese called cotija, and lime juice.
Though I’ve never been to Mexico, I am told that vendors pushing wooden carts sell Elote as a snack, often skewered on a wooden stick, at state fairs, public beaches, sports stadiums, and such.
All I know for sure is that it’s delicious, and I had to find a way to make a healthier version of it without the fat-laden classic mayo and cheese.
How to make vegan Mexican street corn
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Make my homemade vegan mayo by placing all of the ingredients into a blender and processing until smooth.
STEP #2: Remove husks and silk from corn and wash thoroughly. Grill (7-8 minutes), roast (at 500 degrees for 10 minutes), boil (5 minutes), or microwave the corn (3 minutes). Detailed instructions are included above.
STEP #3: While the corn is cooking, whisk together dry ingredients that include nutritional yeast, smoked paprika, chili powder, garlic powder, cumin, and cayenne pepper. Also, go ahead and chop up some fresh cilantro. Set these to the side.
STEP #4: Once the corn is cooked and cooled, coat it with a layer of low-fat vegan mayonnaise to keep this dish healthy and low in calories.
STEP #5: Generously sprinkle each coated cob with the dry ingredients you just prepared, roll around in the chopped cilantro, and drizzle with fresh lime juice. Serve immediately and enjoy!
Cooking method options
- Traditional grilling – This is my preferred method. Grill corn on an open flame or grilling pan for 7-8 minutes, turning throughout the process to blister the corn on all sides. You’ll see in the video that I used my cast iron grilling pan indoors instead of on an outdoor grill. Either way works great.
- Roasting – Place corn in a roasting pan and cook in the oven at 500 degrees for approximately 10 minutes.
- Boiling – Fill a large pot up with water and heat to boiling. Place prepared corn in the boiling water and cook for 5 minutes.
- Microwaving – There are a couple of options here. The husk can be left on for microwaving, and I highly recommend it because removing the husk and silks after being cooked is much simpler. Just make sure to let the corn cool first. If you decide to remove the husk before cooking–or you purchased the corn with husk already removed–simply wrap each ear in a damp paper towel before cooking. Either way, microwave for approximately 3 minutes.
Tips for making this recipe
- Seasoning- If you want to make this dish even simpler, there is a Mexican seasoning called Tijin which is a mix of concentrated lime juice and spices that is fabulous on corn and other dishes. It could be used to replace all of the seasonings used here. Simply coat the corn in low-fat vegan mayo, sprinkle with Tijin, and add chopped fresh cilantro.
- Cilantro- I am told often in the Food for Life classes I teach that many folks don’t like cilantro because it tastes like soap to them. There are reports that it’s actually a biological thing. Go figure! So, if cilantro makes you think of soap suds, maybe try replacing it with chopped parsley instead.
- Roasting- is the only cooking method that will give those charred black marks.
- Storage- Any leftovers can be kept in an airtight container in the refrigerator for 5-7 days. I haven’t tried freezing it but think it would do just fine.
- Serving suggestion- A great dish to serve this with is my Mexican Stuffed Peppers.
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Vegan Mexican Street Corn
Ingredients
Corn Ingredients
- 6 fresh ears of corn
- ½ cup low-fat mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 pinch cayenne pepper
- ½ cup nutritional yeast
- Fresh cilantro or parsley
- Lime wedges
Low-Fat Mayonnaise Ingredients
- 1 package silken tofu
- 1 tablespoon less refined sweetener
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine sea salt
Instructions
Mexican Corn on Cob
- Remove husks and silk from corn and wash thoroughly.
- Grill (7-8 minutes), roast (at 500 degrees for 10 minutes), boil (5 minutes), or microwave the corn (3 minutes). Detailed instructions included above.
- While the corn is cooking, whisk together dry ingredients that include nutritional yeast, smoked paprika, chili powder, garlic powder, cumin, and cayenne pepper. Also, go ahead and chop up some fresh cilantro. Set these to the side.
- Once the corn is cooked and cooled, coat with a layer of low-fat vegan mayonnaise to keep this dish healthy and low in calories. Recipe below.
- Next, generously sprinkle each coated cob with the dry ingredients you just prepared, roll around in the chopped cilantro, and drizzle with fresh lime juice. Serve immediately and enjoy!
Low-Fat Mayo Instructions
- Place all mayonnaise ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator for 7-10 days.
Video
Notes
- Seasoning- If you want to make this dish even simpler, there is a Mexican seasoning called Tijin which is a mix of concentrated lime juice and spices that is fabulous on corn and other dishes. It could be used to replace all of the seasonings used here. Simply coat the corn in low-fat vegan mayo, sprinkle with Tijin, and add chopped fresh cilantro.
- Cilantro- I am told often in the Food for Life classes I teach that many folks don’t like cilantro because it tastes like soap to them. There are reports that it’s actually a biological thing. Go figure! So, if cilantro makes you think of soap suds, maybe try replacing it with chopped parsley instead.
- Roasting- is the only cooking method that will give those charred black marks.
- Storage- Any leftovers can be kept in an airtight container in the refrigerator for 5-7 days. I haven’t tried freezing it but think it would do just fine.
- Serving suggestion- A great dish to serve this with is my Mexican Stuffed Peppers.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
