Corn on the cob is a classic this time of the year but have you ever tried Mexican elotes?

Let’s just say the Mexican people have taken this humble food to new heights! Elotes is often referred to as Mexican street corn and while I haven’t actually tried one on the streets of Mexico I had the pleasure of trying some at a vegan Mexican restaurant in New York called Jajaja. It was love at first bite!

As a lover of all things sweetcorn this dish is right up my alley and is very easy to make vegan and cook at home too. All you need are some fresh corn cobs and some easy to find store bought toppings and your golden.

One of the toppings is cheese and in place of the traditional cotija cheese I suggest using vegan parmesan. I’m not sure it tastes similar as I’ve never tried cotija cheese but it is the closest I get to what I remember from my visit at restaurant Jajaja. You can use store bought that you grate finely or you will find a brazil nut parmesan recipe written out below – it’s up to you. Either way I am sure you will enjoy this (unless you really don’t like sweetcorn)!

Malin x

Vegan Elotes

Serves 4.

INGREDIENTS:

4 fresh sweetcorn cobs

0,5 tbsp rapeseed oil or equivalent

For the dressing:

0,25 cups vegan mayonnaise

0,25 cups vegan sour cream

1 small garlic clove

Toppings:

0,5 lime

A handful of fresh coriander

2 tbsp grated vegan parmesan or make your own ( see recipe below)

Brazil nut parmesan:

0,5 cup brazil nuts

0,25 cup nutritional yeast

1 tsp garlic powder

Salt, to taste

METHOD:

Heat a griddle pan over medium heat while you pull back the husk on the corn. Either you can remove the husk completely or as a pretty serving suggestion you can take a long strand of husk and tie around the pulled back husk to create a “handle” for the corn. Then remove all the silks from the cob and discard.

Clean the corn in some water and then pat it dry. Place a quarter of the oil in one hand and rub it all over one of the corn cobs. Repeat until all the cobs are oiled.

Char the corn on the griddle pan for roughly 10 minutes or until nicely charred all the way around. Turning the corn every other minute or so.

Prepare the dressing by mincing or grating the garlic clove finely. Combine the minced garlic with the mayonnaise and sour cream in a small bowl and mix well.

Cut the lime half into 4 wedges for squeezing over the corn later and finely chop the fresh coriander.

If making your own brazil nut parmesan simply combine all the ingredients in a blender and pulse until it resembles fine cheese crumbles. Otherwise simply grate some store bought vegan parmesan finely.

Spread the mayo mixture all around the charred corn cobs and then sprinkle with the toppings. Serve on a platter with lime wedges to squeeze over just before eating.

autumn corn elotes mexican side side dish snack summer sweetcorn