Vegan Elote or Mexican Street Corn, are grilled to perfection, topped with a flavorful chili mayo and cashew parmesan.
This post is sponsored by Dandy®. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!
My favorite food growing up was corn. My favorite food as a grown up is this corn. It is sweet and crisp with just the right amount of chili and lime. Vegan parmesan takes it over the top. And if you're me, extra cilantro and lime juice are a must.
It's sweet, salty, creamy, savory, summer side dish perfection!
Reasons to love this recipe!
- Can be made outdoors on a grill or inside with a cast iron grill pan.
- Is vegan, gluten free, and secretly healthy!
- Comes together in under 30 minutes and pairs with so many dishes.
Ingredients and Substitutions:
- Corn - Dandy Sweet Corn is incredibly sweet, crisp, and perfect for this recipe.
- Vegan parmesan - recipe included below, or grab some vegan store-bought parmesan. For the homemade version, you'll need raw cashews, nutritional yeast, garlic powder, and salt.
- Vegan mayo - or regular mayo if not avoiding eggs.
- Ancho chili powder - makes the BEST elote. It is smoky, sweet, and only mildly spicy. You can also use guajillo chili powder. In a pinch, use regular chili powder.
- Garlic - one clove or substitute ⅛th teaspoon garlic powder.
- Lime juice - fresh squeezed only! Plus wedges for serving.
- Chipotle powder - optional but adds another layer of mild smoky spice.
- Salt - to bring out the flavors.
- Cilantro - for flavor and color!
How to make vegan elote:
Make the vegan parmesan: Pulse the cashews, nutritional yeast, garlic powder and salt in a small food processor (or blender) until it resembles grated parm.
Stir together the chili mayo: Add the ingredients to a bowl and stir until smooth.
Grill the corn: Place the corn on a medium-high grill, or grill pan, and cook on all sides until the corn is cooked through and has prominent grill marks.
Assemble and enjoy: Spread the corn with chili mayo, sprinkle with parmesan, ancho chili powder, and cilantro. Enjoy!
Fridge: Store any leftover corn and chili mayo separately in the fridge. Store parmesan at room temperature for 1-2 months and in the fridge for up to 4 months.
Reheat the corn before adding toppings.
Freezer: freezer storage is not recommended for this recipe.
- No grill? No problem! A cast iron grill pan works great! They are smaller in size, so note that you will likely have to cook the corn in batches.
- Can't find ancho chili powder? Use chili powder instead, but start small and work your way up. Most store-bought chili powders are spicier than ancho chili powder.
What to serve with Elote?
More Delicious Corn recipes!
- Sweet Corn Potato Salad
- Vegan Enchilada Lasagna
- Sweet Corn Avocado Toast
- California Burger
- Gluten Free Cornbread - no fresh corn, but still corny :)
Vegan Elote aka Mexican Street Corn
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Grill
- Cuisine: Mexican
- Diet: Vegan
Vegan Elote, or Mexican Street Corn, are grilled to perfection, topped with a flavorful chili mayo and cashew parmesan.
- ½ cup raw cashews
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 ears corn, removed from the husk
- ⅓ cup vegan mayonnaise
- ½ teaspoon ancho chili powder
- 1 clove garlic, minced
- 1 tablespoon lime juice
- ¼ teaspoon chipotle powder, optional
- Pinch salt
- 2 tablespoons chopped cilantro
Vegan parmesan: Pulse the cashews, nutritional yeast, garlic powder and salt in a small food processor (or blender) until it resembles grated parm.
Chili mayo: In a bowl, stir together the mayo, ancho chili powder, garlic, lime juice, optional chipotle powder and salt until smooth.
Corn: Place the corn on a medium-high grill, or grill pan, and cook on all sides until the corn is cooked and has grill marks, about 4 minutes per side.
Assemble: Spread the corn with chili mayo, sprinkle with parmesan, ancho chili powder, and cilantro. Enjoy!
Ancho chili powder: makes the BEST elotes. It is smoky, sweet, and only mildly spicy. You can also use guajillo chili powder. In a pinch, use regular chili powder.
- Serving Size: 1 corn
- Calories: 242
- Sugar: 6g
- Sodium: 321mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: corn, parmesan, chili mayo, cilantro, lime, ancho, chipotle, cashew, nutritional yeast, vegetarian, vegan, gluten free,
Made the recipe as specified, with the exception of not adding cilantro (as neither my boyfriend nor I are especially keen on it) and using regular mayo instead of vegan mayo (neither of us are vegan, but he has a severe dairy allergy so it's nice to find a dairy-free rendition of the recipe!). He grilled, I made the chili mayo, and it tasted damn good! Glad we discovered this little gem of a recipe-- it's definitely getting added to the repertoire.
Laurel Perry says
Hi Ray! Thank you so much for your comment!
Millie Prebel says
This was delicious!! I added chipotle sauce into my vegan mayo too! The combination of corn and cilantro though!!!
Laurel Perry says
Thank you so much for your review Millie!