Vegan elote is a greasy, tangy, and tasty Mexican street food that can easily be made at home. This flavorful corn treat is delicious as a side for taco night or as a snack between meals.
Vegan elote reminds me of our State fair, with all of the enticing offerings that are anything but healthy. I always head for the Mexican street corn stand and figure it’s a much better choice than deep-fried Oreos or Twinkies!
Now that I’m vegan and have no plans on giving up elote, I have to make a plant-based version that rivals the original. So, here’s my interpretation of vegan elote – I hope you like it.
Traditional elote is corn on the cob that is coated with a base of mayonnaise and sour cream. The toppings are usually chili powder, Cotija cheese, cilantro, a squeeze of fresh lime, and a pinch of salt.
It’s messy to eat, but trust me when I say it is worth every tasty bite.
This vegan elote recipe is for two people and can easily be multiplied to serve more. But be aware that it is not one of those dishes that taste better the next day. So if you can, eat it in one sitting.
For this recipe, we will use my favorite vegan versions of mayo, sour cream, and butter. Some vegans use pine nut cotija cheese to make their elote, but it can be expensive and is not always easy to find.
So instead of the cheese, I am sharing a zesty tofu mix that makes this Mexican street corn taste absolutely amazing!
How to make vegan elote
If it’s corn season, then definitely use fresh corn on the cob. But if it’s not, there’s no shame in using frozen corn on the cob if you can find it.
For fresh corn, shuck and clean the corn silk from each cob. Drop each cob into a large pan of salted boiling water and cook for 5 minutes.
If using frozen corn, then follow the directions on the package.
For grilled corn, use a barbecue or a grill pan on the stove. Grilling adds a wonderful smoky flavor to the elote, and the char marks add additional texture.
In about 5 minutes, remove the corn from the heat and blot each cob with a paper towel to dry.
To avoid burning your hands, wrap a towel around the hot corn before inserting a skewer into the base.
Set aside and allow the corn to cool for a few minutes before covering with mayonnaise and sour cream. Then add your toppings and enjoy!
How to Make Vegan Elote aka Mexican Street Corn
- 2 corn cobs
- 1 tablespoon vegan margarine
- 2 tablespoons crumbled firm tofu
- 1 teaspoon lime or lemon zest
- 1/2 lime or lemon
- 1/2 teaspoon nutritional yeast optional
- 1 tablespoon vegan mayonnaise
- 1 tablespoon vegan sour cream
- 1 pinch salt
- 1/4 teaspoon cayenne chili powder
- 1 tablespoon chopped cilantro
- Clean the corn and place in a pan of boiling water for 4-5 minutes, then remove the cooked cobs and allow to cool.
- In a small frying pan,, melt the vegan margarine over medium heat and add the crumbled tofu, salt, and cayenne chili powder.
- Add the lime or lemon zest to the tofu mix and stir.
- Squeeze the half lemon or lime into the pan.
- Add nutritional yeast to the mix and stir.
- Allow to cook for approximately 1-2 minutes, then remove from the heat.
- Once the corn cobs are cool to the touch, spread vegan mayo over each cob with a knife.
- Spread vegan sour cream on top of the mayo.
- Sprinkle with salt, cayenne chili powder, and a squeeze of lemon or lime.
- Pour the tofu mix on top of the corn cobs, then top with chopped cilantro.
You can always break the corn cobs in two for smaller elote that is easy to eat with your hands. But if you want the whole corn cob elote, then use a 5mm bamboo skewer vs. a thinner one. This way, the skewer won’t break because of the weight of the cobs.
You can also use the traditional two-prong corn holders and insert them on each end of the corn.
How to serve vegan Mexican street corn
There are so many ways to enjoy vegan Mexican street corn. It makes a wonderful side dish for taco night, and is a fun addition to any summertime picnic or barbecue. Serve it with some vegan nachos and my quick and easy summer salad recipe.
And why not try a cold beer or a colorful and refreshing Smurfarita to round off the meal?
Let me know how you liked my version of vegan elote in the comments!
And please — Pin it for later!