Vegan Elote (Mexican Street Corn)

Vegan elote drizzled with vegan sour cream, vegan parmesan, cilantro and served with slices of lime.

Vegan Elote (Mexican Street Corn)

This vegan Elote also known as Mexican Street Corn is so flavorful! You are going to love this grilled corn topped with vegan parmesan and vegan sour cream. It's easy to make and perfect for grilling season or serving up on Cinco de Mayo and is ready in less than 30 minutes!

Course Appetizer, Side Dish

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 175kcal

Author Rachel

Equipment

Blender
Food Processor

Ingredients

6 ears corn
1 lime sliced
¼ cup cilantro chopped
½ tsp chili powder optional
½ tsp smoked paprika optional

Vegan Parmesan:

½ cup raw cashews
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon salt

Vegan Sour Cream:

¾ cup raw cashews soaked in hot water for 15 minutes
⅓ cup non-dairy yogurt unsweetened
3 tablespoons lemon juice or lime juice
2 teaspoon apple cider vinegar
½ teaspoon salt

US Customary - Metric

Instructions

Remove the husks from the corn and place on medium-high grill, or grill pan, and cook on all sides until the corn is cooked and has grill marks, about 3-4 minutes per side.
6 ears corn
Parmesan: Add the vegan parmesan ingredients to a small food processor or blender and pulse until it resembles grated parmesan.
½ cup raw cashews, 2 tablespoons nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon salt
Sour cream: Drain the cashews and add them along with the rest of the ingredients into a high speed blender and blend until smooth.
3/4 cup raw cashews, 1/3 cup non-dairy yogurt, 3 tablespoons lemon juice, 2 teaspoon apple cider vinegar, ½ teaspoon salt
Assemble: Drizzle the corn with the vegan sour cream and sprinkle with vegan parmesan. Top with cilantro, smoked paprika and chili powder if desired and serve with lime wedges.
1 lime, 1/4 cup cilantro, 1/2 tsp chili powder, 1/2 tsp smoked paprika

Notes

Store leftovers in an airtight container in the refrigerator a up to a few days. I recommend not dressing the corn until just before serving and storing the extra vegan parmesan and sour cream separately.

Nutrition