Our rainy summer has meant a tricky growing season for local farmers. I’m excited to finally have some local corn on the table. I love fresh corn served with dairy-free buttery spread and salt, but sometimes I want to try something a little different. Katherine and I decided to make a dairy-free Elotes, and I think we did a good job!
Dairy-Free Elotes are a Simple Twist on Farm-to-Table Street Food
Elotes is a Mexican street corn that’s typically seasoned with Parmesan cheese. We used Parma! for our version, but you can also make your own easily with the Dairy-Free Parmesan in Go Dairy Free: The Ultimate Guide and Cookbook.
It’s also easy to cut the corn off the cob and make a dairy-free version of Esquites using the same ingredients. This is a good option for people waiting for their grownup teeth to grown in, for anyone with braces, or anyone who doesn’t like eating corn on the cob.
Kids Can Cook Dairy-Free Elotes
Corn is a good first-time grill item for older kids because it’s not as finicky–or expensive–as meat. I give directions for outdoor grilling in the recipe, but Elotes would also work on an indoor grill pan.
Young chefs can then season their ears of corn exactly how they like them, as well as garnish everyone else’s. We used a mild chili powder for young palates, but feel free to up the heat if you want. Basic amounts of the toppings are listed in the recipe, but part of the fun is tailoring everyone’s ear of corn to their liking.
Special Diet Notes: Elotes (aka Mexican Street Corn)
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 6 ears of corn, husked
- ½ cup mayonnaise or vegan mayo
- 6 tablespoons dairy-free Parmesan cheese alternative (such as Parma! or the recipe in Go Dairy Free)
- Chili powder, to taste
- Zest of 1½ limes, reserve limes for garnish
- Heat a gas grill to high and brush the grates with oil. (An indoor grill can be used.)
- Grill the ears of corn, turning them occasionally, until they are cooked through and slightly charred. This takes about 10 minutes.
- Remove the corn from the grill.
- Brush each ear with 1 to 2 teaspoons of mayonnaise or vegan mayo.
- Sprinkle each ear with 1 tablespoon of dairy-free parmesan, ⅛ teaspoon chili powder (or to taste, and ⅙th of the lime zest.
- Cut the zested limes into six wedges and serve them with the corn to be squeezed on the corn if desired. Serve immediately.
I’ve been wanting to try vegan elotes for a couple years now! I finally have some awesome fresh corn and can’t wait to smother them in vegan mayo and parma 🙂
I felt the same way! I had so much fun making them with local corn.