Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Overhead view of elotes on sheet pan with toppings and garnishes

Elotes (Mexican Street Corn)

Print Recipe
Fire up your grill and make elotes! This Mexican street corn is grilled to smoky perfection then smothered in vegan mayo, cheese and crema.
Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 161
Author Jessica Hylton

Ingredients

Lime Crema

  • 1/4 cup Greek vegan 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!

Video

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.

Nutrition

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