Vegan Elote, or Mexican Street Corn, are grilled to perfection, topped with a flavorful chili mayo and cashew parmesan.
Ingredients
Vegan Parmesan:
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Elote:
- 4 ears corn, removed from the hus
- 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
Instructions
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!
Notes
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.
