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.


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


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