Elote is a grilled Mexican street corn that involves slathering corn on the cob with mayonnaise or crema, and then sprinkling it with spices and cojita cheese. This vegan recipe takes the middle ground, substituting dairy-free cream cheese for the blend of mayonnaise and cojita. It also uses milder herbs, instead of hot spices. The result is a similar rich, cheesy coating that pairs well with almost any meal.
Grilled Mexican Street Corn with a Dairy-Free Twist on Cheesy Elote
Don’t be afraid to mix up the herbs and spices in this grilled corn recipe. If you don’t have pink pepper, you can substitute cracked black pepper, a pinch of cayenne, smoked paprika, or simply omit it. If you’re pairing with a Mexican meal, you can use cilantro for the herbs. Or, use whatever fresh herbs you have on hand.
If you have any leftover corn, cut it off the cob, and put it in a container with the remaining garlic and herb cream cheese alternative. You can heat and stir them together for a delicious side or lunch bowl topping. If you have more cream cheese than corn, stir in some other cooked vegetables, like chopped peas, carrots, or cauliflower, and possibly your favorite protein.
This vegan grilled Mexican street corn recipe with photo was shared with us by violifefoods.com.
Special Diet Notes: Grilled Mexican Street Corn
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to use a cream cheese alternative that suits your dietary needs.
- 1 (7- to 8-ounce) tub dairy-free cream cheese alternative (tested with Violife Original Just Like Cream Cheese)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 garlic clove, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 corn cobs
- Freshly ground pink peppercorns, to taste
- 1 lime, cut into 6 wedges
- In a small bowl, stir together the cream cheese alternative parsley, oregano, and garlic. Season with salt and pepper.
- Scrape the cream cheese mixture onto one side of a piece of parchment paper or plastic wrap. Roll and shape it into a log, and twist the ends to close. Refrigerate for at least 1 hour.
- Preheat your oven to 350°F or your grill to medium.
- Grill the corn or bake it for 30 to 35 minutes, or until tender.
- Unroll the cream cheese mixture and cut it into slices.
- To serve, place a cream cheese slice on each corn cob. Sprinkle with pink peppercorns and serve with lime wedges.
More Dairy-Free, Plant-Based Recipes for the Grill
Grilled Peach Salad with Crunchy Spiced Pecans
Grilled Vegan Corn Fritters with Chipotle Cream
California Grilled Portobello Sandwich
