April 27, 2017
Vegan Elote (Mexican Street Corn)
It’s almost Cinco de Mayo, so you know what that means! Good food!
Now before we get started with the recipe, I really hope those of you who are reading this isn’t one of those shmucks who thinks Cinco de Mayo is Mexcio’s Independence Day. Because it’s not.
In 1800-something, Mexico defeated France in the battle of Pueblo. Mexico’s army was only half the size of France’s, but somehow, they won. Unfortunately, this wasn’t the end of Mexico’s fight against the French, but the battle of Pueblo gave the people of Mexico a new found strength which heightened the resistance movement…and if you ask me, that alone his reason to celebrate!
I’ll be honest, I had absolutely nothing to do with this recipe besides photographing and devouring it. This one is all my wife’s, Ashlee (yes, we have the same name).
Ashlee’s version of elote is very similar to original elote, except with all vegan ingredients. The great thing about this recipe is that you can customize it to your personal preferences! Ashlee’s elote recipe is also super quick and easy, requiring just a few ingredients! Not to mention, corn is cheap, so it’ll be easy on your pockets, too!
We really hope you love our recipe for vegan elote as much as we do! If we inspired you to make vegan elote, take a photo and tag us on Instagram at Eat_Figs_Not_Pigs. Til next time, guys! XOXO!
- ⅓ cup vegan mayonnaise
- ⅓ cup vegan sour cream
- 2 TBS lemon juice
- 5 corns on the cob
- 5 tsp butter
- ½ cup vegan shredded or grated parmesan (Note: we love Follow Your Heart's shredded parmesan shreds. We just put it in our food processor for a few seconds in order to grate it)
- 5 cloves garlic, minced
- 2 TBS cilantro, minced
- Lemon, optional
- Preheat your grill
- Mix all the ingredients and set aside in the refrigerator until ready to be used
- In a small bowl, mix together grated cheese, garlic, and cilantro. Mix to combine ingredients. Set aside
- Grill the corn, with husks for about 6-8 minutes, turning halfway through
- Remove husks from corn and place back on the grill (optional) until it is slightly charred, about 5 minutes or so, flipping halfway through
- Immediately off the grill, while the corn is still hot, spread each cob of corn with one teaspoon of vegan butter
- Sprinkle each ear with a tablespoon or two of the "cheese" mixture, rotating the corn to cover it entirely
- Last, drizzle the lemon crema and enjoy with a squeeze of lemon!
Seriously?!? My non vegan friends went crazy over these and were stunned when I revealed that no animals were harmed in the making of…
A new favorite for sure, thanks!!!
butter?
Hi Mee! The butter we use is vegan friendly. The brand is Earth Balance.