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.
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
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.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.