Vegan Elotes aka Mexican Street Corn
Updated: Sep 14, 2020
Street corn is an experience on its own. Walking up to a cart outside a grocery store or in the street with the scent of roasted corn wafting in the air..... yum. Unfortunately most of them are slathered in butter, mayo, and cheese. This recipe takes care of that by using cashew cream instead of may and you wouldn't even be able to tell the difference!
No that's not blood, its Hot Sauce!
3-4 or as many ears of corn as you desire
1/2 cup Cashew Cream (or other plant based cream if you desire) - recipe here
Your favorite hot sauce (I'm using Valentina)
1/2 cup Vegan Parmesan cheese or other crumbly dry vegan cheese
Salt & Pepper to taste
Vegan butter (optional)
Lets get cooking
1. Cook the corn on the grill, oven, or boil them as you prefer. I like to grill them with the husk for about 10 minutes and then peel them and let them blister on high heat for a minute or two.
2. Let the corn cool down but is still warm. If you want to add some vegan butter do so now, as well as some salt. Remember you are using cheese and hot sauce too, which is already salty so you shouldn't need it. Take one ear of corn at a time and slather it with cashew paste so that it is evenly coated all over.
2. You can sprinkle some lime or lemon juice on the corn at this point. Then evenly spread on vegan parmesan or other cheese of your choice. If you like pepper, crack some pepper on as well.
3. If you like hot sauce, squirt some on starting from one end and make a zigzag pattern down to the other end. If you like or have some Chamoy or chili powder, add some at the end and serve!
For some added crunch and heat, I added some PigOut Brand Hella Hot Porkless rinds by Incredible Foods. I first crumbled the rinds and then sprinkled it on the corn as I turned it around to evenly coat the corn.