Fire up your grill and make elotes! This Mexican street corn is grilled to smoky perfection then smothered in vegan mayo, cheese, and lime crema.

Overhead view of Mexican street corn on a sheet pan with toppings

Grilled corn is a delicious side dish on its own, but it becomes extra special with the addition of vegan Parmesan cheese, mayonnaise, and the bomb lime crema. Once you try elotes, you are never going to want corn any other way! (Okay, maybe corn nuggets are an exception.) This is one of my favourites for summer grilling season and it’s a recipe we make for both weeknight dinners and weekend get-togethers with friends.

Why You’ll Love This Elotes Recipe

  • It’s vegan. Unlike traditional Mexican street corn, this recipe uses plant-based alternatives for the cheese and mayonnaise, which means you can finally enjoy elotes as a vegan!
  • Full of flavour. The combination of smoky and sweet grilled corn, creamy mayonnaise, tangy lime crema, and savory Parmesan cheese means every single bite is jam-packed with flavour.
  • Always a crowd-pleaser. Make this for a backyard barbecue and watch it disappear! No one can resist the deliciousness of grilled corn smothered in creamy toppings.
Overhead view of ingredients for Mexican street corn

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Corn – The highlight of summer! Go to your farmers market or a local farm stand for the freshest, most delicious corn.
  • Vegan mayonnaise – You can use homemade vegan mayonnaise or store-bought.
  • Seasonings – Garlic powder and red chili powder infuse this recipe with flavour.
  • Vegan Parmesan cheese – You can make vegan Parmesan or use store-bought. Nutritional yeast also works.
  • Chopped cilantro
  • Vegan feta cheese – My vegan feta cheese recipe is perfect for this!

For the Lime Crema:

  • Vegan Greek yogurt – Make sure it’s plain.
  • Lime juice – I recommend fresh lime juice for the best flavour.
  • Garlic
  • Water – Only if you need to thin the sauce a bit. This will depend on the consistency of the yogurt you use.
  • Sea salt and ground black pepper
  • Lime wedges

How to Make Elotes (Mexican Street Corn)

  • Make the crema. Stir all of the crema ingredients in a bowl and refrigerate while you work on the rest of the recipe.
  • Grill the corn. Set the corn on a grill heated to high and cook for 10 to 15 minutes, turning often. 
  • Husk the corn. Carefully remove the corn from the grill. Remove the husks and silk.
  • Make the mayo mixture. Mix the vegan mayonnaise, garlic powder, and chili powder. Brush this onto the corn.
  • Assemble. Drizzle the lime crema over the corn, then add more chili powder, vegan Parmesan, and feta. Serve with lime wedges.

Tips for Success

  • Choose fresh corn. Fresh corn on the cob will yield the best results. Look for corn with bright green husks and moist silk at the top. When you feel the top of the ear of corn, the kernels should feel plump.
  • Rotate frequently. Turning the corn often while it’s on the grill ensures even cooking and prevents burning. Don’t just put the corn on the grill and walk away!
  • Serve immediately. Elotes are best enjoyed fresh off the grill while the toppings are still warm and melty.
Overhead view of elotes on sheet pan with toppings and garnishes

Serving Suggestions

Tacos are my favourite pairing for this Mexican street corn recipe. Try my jackfruit tacos, vegan birria tacos, or crispy beer-battered vegan fish tacos. Since you’re firing up the grill anyway, these easy grillable veggie burgers would also be great served alongside elotes!

How to Store Leftovers

If you have any leftovers (which is unlikely), you can store them in an airtight container in the fridge for up to 2 days. Rather than storing the whole ears of corn, which can be unwieldy, I recommend slicing the kernels off the cob. This is easier to store and reheat.

You can reheat the elotes in the microwave or in a skillet over medium heat. You can also eat it like a cold salad or use it as a topping for tacos.

Can I Freeze This Recipe?

I also recommend removing the kernels from the cob if you are freezing this recipe. Store the elotes in an airtight container or freezer bag for up to 3 months; thaw in the refrigerator before serving.

Elotes on a sheet pan with bowls of chili powder, cilantro, and lime wedges

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Overhead view of elotes on sheet pan with toppings and garnishes

Elotes (Mexican Street Corn)

Fire up your grill and make elotes! This Mexican street corn is grilled to smoky perfection then smothered in vegan mayo, cheese and crema.
5 (from 4 ratings)

Ingredients

Lime Crema

  • 1/4 cup vegan greek yogurt
  • 2 teaspoons lime juice
  • 1/2 tsp finely minced garlic
  • 1 tablespoon water, optional
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • lime wedges, for garnish

Instructions 

Lime Crema

  • In a bowl, mix all the ingredients together. Add a tablespoon or two of water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready.
  • Heat your grill on high. Place the corn directly over the heat and grill for 10-15 minutes, turning often.
  • Remove corn from grill and remove the husks and silk strings from the corn. Mix together vegan mayonnaise, garlic powder and some red chili powder and brush on corns while hot.
  • Drizzle the lime crema over the top.
  • Sprinklesome more red chili powder, vegan parmesan cheese, and crumbled vegan feta cheese.
  • Serve with the lime wedges to squeeze over the corn and enjoy!

Notes

To store: Store leftovers in an airtight container in the fridge for up to 2 days. Rather than storing the whole ears of corn, which can be unwieldy, I recommend slicing the kernels off the cob. This is easier to store and reheat. You can reheat the corn in the microwave or in a skillet over medium heat. You can also eat it like a cold salad or use it as a topping for tacos.
To freeze: I also recommend removing the kernels from the cob if you are freezing this recipe. Store the elotes in an airtight container or freezer bag for up to 3 months; thaw in the refrigerator before serving.
Calories: 161kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Sodium: 310mg, Potassium: 243mg, Fiber: 2g, Sugar: 6g, Vitamin A: 185IU, Vitamin C: 8mg, Calcium: 18mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.