Elote-Style Corn (Mexican Street Corn)
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.
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- 6 ears corn
- 2 radishes
- 1 oz fresh cilantro
- 2 limes
- ¼ cup vegan yogurt
- ¼ cup Follow Your Heart Vegenaise
- 1 tbsp + 2 tsp cayenne pepper
- 2 tbsp vegan parmesan
- 2 tsp chile powder
- 1 tbsp vegetable oil
- salt and pepper
Peel the husks from the corn. Thinly slice the radishes. Finely chop the cilantro leaves. Zest and halve the limes.
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.
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.
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.