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Vegan elote on a plate with cilantro.

Vegan Elote aka Mexican Street Corn

  • Author: Laurel Perry
  • 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.



Vegan Parmesan:

  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt


  • 4 ears corn, removed from the husk
  • 1/3 cup vegan mayonnaise
  • 1/2 teaspoon ancho chili powder 
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 1/4 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,