• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Staples and How-Tos
  • Sanctuaries
  • Resources
  • Contact

The Nut-Free Vegan logo

May 4, 2017

Grilled Mexican Street Corn (Elote)

Jump to Recipe Pin Recipe Print Recipe

Cinco De Mayo week is in full swing, and we’re continuing our celebration with another Mexican-inspired dish—you might remember the Pineapple Chipotle Margaritas on Monday—that is sure to liven up your festivities. This time around we’re making elote, a popular street food in Mexico.

I can’t say enough good things about this dish. You of course have the beautifully grilled corn, which is good on its own. Hold on, it gets so much better. You top those golden kernels with—wait for it—mayonnaise! (In my case, Earth Balance Mindful Mayo.)

Now I know what you’re saying: “Corn and mayo. How is that Mexican?” And you’re right, these two things by themselves seem like some gross thing Americans came up with. But if you add some spices it’s a perfectly magical combination. Top it with some vegan Cotija cheese, and you’re gonna be in food heaven. Seriously.

Of all the recipes on this site so far, I think this might be my favorite. It’s pretty messy, but totally worth the mayo face and corn kernel smile you’ll have when you’re done.

              

Vegan Mexican Street Corn (Elote) | www.thenutfreevegan.net
Print
No ratings yet

Grilled Mexican Street Corn (Elote)

A delicious vegan version of this classic Mexican street food.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side
Cuisine: Mexican
Yield: 4 corn ears
Author: The Nut-Free Vegan

Ingredients

  • ½ cup vegan mayonnaise I use Earth Balance Mindful Mayo
  • 1 tsp. chili powder
  • ½ tsp. paprika
  • Juice from 1 lime
  • 4 ears corn
  • 1 Tbsp. vegan butter melted (I use Earth Balance Soy-Free Buttery Spread)
  • 1 batch white bean Cotija I use this recipe from Vegicano
  • 2 Tbsp. cilantro chopped

Instructions

  • Whisk together mayonnaise, chili powder, paprika and lime; set aside.
  • Heat corn ears over low-medium heat about five minutes or until kernels start to turn deep yellow.
  • Turn up heat until corn begins to char; transfer to plate.
  • Use pastry brush to completely coat corn with butter.
  • Rinse brush and use it to coat corn with mayonnaise mixture.
  • Crumble generous amounts of Cotija over corn; garnish with cilantro and serve.

Nutrition

Serving: 1g

 

Save

Share this recipe.
  • Facebook
  • Pinterest
  • Twitter
  • Yummly
  • Email

Filed Under: Sides, Uncategorized Tagged With: Cinco de Mayo, Corn, Elote, Mexican, Side

Reader Interactions

Comments

  1. Ashley says

    May 5, 2017 at 4:06 pm

    Have to try this! Looks delish!

    Reply
    • nutfreevegan says

      May 5, 2017 at 4:16 pm

      It might be my favorite thing that I’ve posted so far. And it pairs well with the margarita—especially today!

      Reply

Trackbacks

  1. 10 Tasty Recipes for Cinco de Mayo | The Nut-Free Vegan says:
    May 3, 2018 at 10:21 am

    […] Elote […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Food Advertisements by

logo

ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
About The Nut-Free Vegan




Footer

 


LET’S GET SOCIAL

 

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | CONTACT

Happy National Grilled Cheese Day! Celebrate with Happy National Grilled Cheese Day! Celebrate with this fun vegan spin on the old classic: the Hawaiian Pizza Grilled Cheese! It’s super tasty—perfect for today and any day. Recipe link in my bio.
Hi there! 👋 It’s been quite a while since I’ve posted. Turns out training for a marathon takes just about all of your effort. Who knew? But I’m back now with what I hope will be the first of consistent weekly recipes (at least until the next marathon 😂).

This one is for Baked Tofu and Baby Bok Choy. It’s SUPER simple and takes very little effort. Plus it’s totally versatile too; you can serve it with rice, with noodles, or even in a soup—whatever you’re feeling on the day. 

I used @nasoya’s extra firm tofu here because it’s non-GMO Project verified, USDA organic, cholesterol-free, gluten-free, and preservative-free. All the things I look for when buying products these days.

I’m so happy to be back sharing recipes and can’t wait to pit a few more out there in the upcoming weeks!
Happy #Veganuary! I love this month because so man Happy #Veganuary! I love this month because so many more people are trying out the vegan lifestyle. That means a lot fewer animals on plates, which is great for a whole bunch of reasons. If this is your first foray into eating this way, let me help. I’ve put together ten really easy to make, really tasty recipes to get you started. There’s something for every time of day, and if you build on this list with some of the other myriad resources out there you’ll be set for the whole month! The link to the post is in my profile.

I’m also here to help in whatever way you need, so please do DM me if you have any questions about going vegan for Veganuary. Happy eating!
Yes it’s 60 degrees in New Jersey in December 😬. But that’s still comfort food weather to me, and nothing fits the bill better than this Beefless Beef Stew with @gardein Beefless Tips—a long-time reader favorite on the NFV website. It’s hearty and totally delicious. Grab the recipe link in my profile and enjoy!
We have a wonderful ramen restaurant here in our t We have a wonderful ramen restaurant here in our town of Montclair. They offer a vegan version they is out of this world. But whenever we order from them Laura and I are equally, of not more, excited about the edamame they serve: it’s tossed in chili oil and charred. So amazing. Of course I had to take a shot at recreating it for the site and this Chili-Charred Edamame recipe was born. It’s great as either an appetizer or a snack! Check out the recipe at the link in my profile.

Copyright © 2025 The Nut-Free Vegan on the Brunch Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required