Vegan Mexican Street Corn (Elotes) – Oven-Roasted with Vegan Mayo & Cheese
This dish is a plant-based take on classic Mexican street corn, traditionally made with grilled corn coated in sour cream, lime, cheese, chili, and cilantro. Here, the same experience is recreated using vegan ingredients, while keeping the flavors bold, tangy, and satisfying. The corn is roasted in the oven until tender, then coated in a creamy vegan mayo–sour cream mixture and finished with salty vegan cheese, ancho chili powder, cilantro, and lime. pasted
Along with the whole-corn version, the transcript also introduces a second variation: a Mexican street corn salad or dip, made using leftover corn and leftover sauce. It combines corn kernels, red onion, cilantro, cheese, the leftover creamy sauce, lime juice, salt, and chili powder to create a fresh, vibrant, party-friendly side dish or tortilla-chip dip.
Vegan Mexican Street Corn (Elotes) – Oven-Roasted with Vegan Mayo & Cheese
Course: Side Dish, AppetizerCuisine: Mexican-inspired (vegan adaptation)Difficulty: Easy4
servings10
minutes25
minutes~200
kcalIngredients
(Only ingredients mentioned in the transcript)
Corn (whole cobs; quantity not specified)
Cilantro
Lime (freshly squeezed juice)
Garlic (minced; “a couple cloves”)
Vegan mayo
Vegan sour cream (soy sour cream mentioned)
Vegan cheese (Greek-style vegan cheese, or vegan feta-style)
Ancho chili powder (or paprika as optional substitute)
Salt
Red onion (for salad/dip variation)
Optional: Tortilla chips (for serving with dip)
Directions
- Prepare the Corn
Partially husk the corn, removing the silky fibers and husks. Place the corn directly onto the oven rack. Roast at 400°F (as stated) for about 25 minutes - Make the Vegan Cream Sauce
While the corn roasts, roughly chop cilantro and add most of it to a bowl, reserving some for garnish. Add freshly squeezed lime juice, minced garlic, vegan mayo, vegan sour cream, and a pinch of salt. Whisk everything together until creamy. - Assemble the Vegan Street Corn
Remove roasted corn from the oven and spread the sauce evenly around each cob. Sprinkle crumbled vegan cheese over top. Add ancho chili powder (or paprika if heat is not preferred), and garnish with cilantro. Serve with lime wedges - Optional – Mexican Street Corn Salad
Use leftover corn (cut from the cob) or canned or frozen corn. Mix with diced red onion, chopped cilantro, vegan cheese, and leftover vegan sauce. Toss together, add salt and lime juice, and finish with chili powder. Adjust sauce amount depending on whether you want a dip-like texture or a lighter salad. Serve as a side or with tortilla chips.
Recipe Video
Notes
- The transcript suggests using paprika instead of chili powder if you prefer no heat. This is helpful when serving to kids or guests with low spice tolerance.
