Transform your corn this summer into delicious vegan elote (Mexican street corn) in under 20 minutes - made with a creamy vegan mayo-lime-chili sauce (nut free!), vegan parmesan, and cilantro!
Cook the corn using your preferred method. You can either grill it, steam it, or boil it.
In a small bowl, mix together the vegan mayo, lime juice, chili powder, and salt until combined.
In a separate small bowl, combine the vegan parmesan and cilantro, set aside.
Brush each cob of corn with the vegan mayo mixture, and then generously cover each with the vegan parmesan mixture.
Repeat with the remaining corn, and serve warm.
Notes
Serve with or without a stick: A skewer can help make the vegan elote easier to eat without a mess. Otherwise, leave the stem intact to hold on to.
Have leftover vegan cream sauce? You can thin it with liquid and use it as a salad dressing.
Turn it into elote salad: After cooking the corn, slice away the kernels, mix the sauce/toppings into the corn, and serve as a corn salad! You could add pasta.