Vegan Grilled Mexican Street Corn

This Vegan Grilled Mexican Street Corn aka Vegan Elote is one of the absolutely most mouthwatering summer recipes! Easy to make!

Prep Time 5minutes mins

Cook Time 12minutes mins

Total Time 17minutes mins

Course: Side Dish

Cuisine: Mexican

Servings: 6 corns

Calories: 264kcal

▢6-8 ears fresh corn, husks left on or remove
▢½ cup vegan sour cream
▢½ cup vegan mayo
▢½ cup fresh cilantro, finely chopped
▢1 clove garlic, minced
▢½ teaspoon ground chipotle chili powder, more to taste (sub with regular chili powder if needed)
▢2 teaspoon lime zest (1-2 limes)
▢2 tablespoon lime juice (1-2 limes)
▢¼ salt, more to taste
▢¼ cup dairy free butter, melted
▢½ cup vegan parmesan Cheese

Grease clean grill grates (or use grill mats) and heat grill to 400 degrees F.
While waiting, in a medium bowl, add sour cream, mayo, cilantro, garlic, chipotle chili powder, lime zest, lime juice and salt. Whisk together. Taste and adjust seasoning if needed. Place in fridge.
Brush each ear of corn with dairy free butter (and the husk if left on). Add corn directly onto grill grates. Grill the corn for about 2 – 3 minutes per side (turning after kernels are golden brown and charring). Repeat on all 4 sides. Remove from grill.
Brush or spoon on the mixture to the corn. Sprinkle with crumbled vegan parmesan cheese. Add more chipotle pepper, if desired. Serve immediately with extra lime wedges.

NOTE: Dairy Free Parmesan Cheese

Servings: 12 tablespoons Calories: 66kcal

In a food processor, combine all your ingredients.
Pulse until fine crumble mixture forms. Do not over pulse or it will start becoming pasty.
Remove from processor and place in an air tighter container in the fridge for up to 3 months.
Use as needed.

VEGAN SOUR CREAM

VEGAN MAYO

Nutritional facts are just estimates.

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