.png)
Ingredients
-
For Grilled Corn:
-
4 ears of fresh corn, husked
-
1 tablespoon vegetable oil
-
1 Salt and black pepper to taste
-
For Dairy-Free Crema:
-
1/2 cup vegan mayonnaise
-
2 tablespoons dairy-free milk (e.g., almond, soy, or oat)
-
2 tablespoons fresh lime juice
-
1 clove garlic, minced
-
1 Salt and black pepper to taste
-
For Topping:
-
1/2 cup dairy-free cotija-style cheese (store-bought or homemade)
-
1 teaspoon chili powder (adjust to taste)
-
1 Fresh cilantro leaves, chopped
-
1 Lime wedges for serving
Directions
Remove the grilled corn from the heat and immediately slather each ear with dairy-free crema. Sprinkle cotija-style cheese, chili powder, and chopped cilantro generously over each corn cob. Serve with lime wedges for squeezing.
This Vegan Grilled Mexican Street Corn (Elote) is perfect for outdoor gatherings, barbecues, or as a side dish for your Mexican-themed dinner. Adjust the chili powder to suit your spice preference, and enjoy the fiesta of flavors!
Steps
|
1
Done
|
Preheat your grill to medium-high heat. |
|
2
Done
|
Brush each ear of corn with vegetable oil and season with salt and black pepper. |
|
3
Done
|
Place the corn on the grill and cook, turning occasionally, until charred and tender (about 10-15 minutes). |
|
4
Done
|
While the corn is grilling, prepare the dairy-free crema. In a bowl, whisk together vegan mayonnaise, dairy-free milk, fresh lime juice, minced garlic, salt, and black pepper until smooth. Adjust the seasoning to taste. |
