Elote-Style Corn or Mexican Street Corn

Elote-Style Corn (Mexican Street Corn)

VIEW WEEKLY MENUS
snack

Elote is the Spanish word for corn, and this sweet summer vegetable is the highlight of our “street corn” bowl. Mexican style corn is usually grilled, so fire it up if you have one and instead of cutting the corn kernels from the cob, lay them whole onto a hot grill and cook until charred- it should only take a few minutes. The key to crispy chickpeas is not shaking the pan too often, they should be brown in places and smell a bit toasted.

Comfort Foods Party Foods Quick and Easy Appetizer Snack Spanish
VIEW WEEKLY MENUS
SERVINGS
4
PREP & COOK TIME
20 min
CALORIES
220
FAT
10g
CARBOHYDRATES
34g
PROTEIN
5g

MAIN INGREDIENTS

  1. 6 ears corn
  2. 2 radishes
  3. 1 oz fresh cilantro
  4. 2 limes
  5. ¼ cup vegan yogurt
  6. ¼ cup Follow Your Heart Vegenaise
  7. 1 tbsp + 2 tsp cayenne pepper
  8. 2 tbsp vegan parmesan
  9. 2 tsp chile powder
  10. 1 tbsp vegetable oil
  11. salt and pepper
Allergens: tree nuts

TOOLS

  • Grill

INSTRUCTIONS

1
Prepare the vegetables
Peel the husks from the corn. Thinly slice the radishes. Finely chop the cilantro leaves. Zest and halve the limes.
2
Make the elote sauce
To a medium bowl, add the lime zest, yogurt, Vegenaise, and 1 tbsp of cayenne pepper. Add juice from 3 of the limes halves and a good pinch of salt. Stir elote sauce to combine.
3
Grill the corn
Rub the corn with 1 tbsp of vegetable oil and season with salt and pepper. Grill over medium-high heat until the corn is tender and blackened in places, about 8 to 10 minutes.
4
Build your elote
Cut remaining lime half into wedges. Transfer grilled corn to a large platter and drizzle with elote sauce. Top corn with sliced radishes and cilantro. Sprinkle with remaining cayenne pepper, chili powder, and parmesan cheese. Serve with lime wedges.