Vegan Elote
This Vegan Elote is a perfect grilled vegetable to eat. It's salty, fresh, and buttery. It's easy to make and quick to do. It calls for only a handful of ingredients to make this delicious grilled Mexican street corn.
Prep Time20 minutes mins
Active Time40 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: Mexican
Keyword: Cheese, Chili, Corn, lime
Garlic butter (for basting)
- 1/4 cup vegan butter
- 1 garlic clove, minced
- 1/2 tsp garlic powder
- pinch of salt (to taste)
Aoili Topping
- 2 tbsp mayonaise
- 1 tsp nutrional yeast
- 1/2 tsp lime juice, freshly squeezed
To finish...
- 1/4 cup finely crumbled vegan parmesan, feta, or 2 tbsp nutrional yeast
- chopped cilantro (for garnish)
- ancho or guajillo chili powder
- 1 lime cut into wedges
- pinch of salt
Cooking the corn
If your corn isn't shucked, remove the husks and rinse under cold water to clean it. Pat dry. If using an oven, preheat the oven to 450°F.
Melt the vegan butter in the microwave or a small saucepot. Mix with garlic powder and minced garlic clove. Mix with a pinch of salt.
Lay your corn in a cast-iron skillet or grill pan and brush with the garlic butter. Bake for 10 minutes. Take out and turn corn. Brush with garlic butter and bake for another 10 minutes. Repeat until all sides are cooked. should take a total of 30-40 minutes. Make sure to leave a little for the end.
To get char marks, leave under the broiler for an additional ten minutes. I also used a kitchen torch to help the color, but this is optional.
Finishing Touches
Make the Aoli and leave it to rest.
Brush corn with remaining garlic butter on all sides. Brush Aoli on top and sprinkle vegan cheese of choice on top. Garnsih with cilantro and chili powder.
Enjoy warm with a squeeze of lime on top