Vegan Elotes

Vegan elotes (or Mexican street corn) showcase grilled corn covered in Mexican crema, cotija cheese, and chile-lime seasoning. Nothing hits the spot quite like the sweet, salty, tangy, and spicy flavors of this plant-based side or snack!

If you’re looking for a new way to serve corn on the cob, vegan elotes are a must-try! You may have already tried your hand at making unique snacks like corn ribs, but this quintessential Mexican recipe will have everyone asking for the recipe.

Why I love this recipe

I’ve finally created a vegan elotes recipe that emulates all the same flavors and textures as the original! This vegan twist swaps traditional mayonnaise for vegan mayo, resulting in a lower cholesterol and saturated fat option.

You only need 5 pantry staples and about 10 minutes, too! Just cook the corn on a grill or a griddle, add your toppings, and you’re ready to eat. The final product is charred, juicy corn, bursting with tangy lime, a kick of heat, and a creamy yet crunchy texture.

Vegan elotes are the perfect dish to serve at backyard barbecues, bring to potlucks, or pair with dinner as a side. They’re a hit with all age groups and dietary preferences!

Ingredient notes

Vegan elotes couldn’t be simpler to make and only require a few ingredients. Find a breakdown of everything you need and suitable substitutes below.

Corn
I’ve opted to use a sweet corn variety for my elotes because that’s what I had on hand. You can use any variety you prefer, but fresh, in-season corn is best for the ideal flavor and texture.

Substitute: Frozen corn on the cob can be used but won’t provide the same level of sweetness or texture as fresh corn.

Crema
The creamy sauce is what helps the other toppings adhere to the corn and adds a rich flavor. Use vegan mayo, cashew crema, or a mix of both in your recipe. Vegan mayo varies in flavor, so choose a brand that suits your taste. I prefer Hellmann’s.

Substitute: You can use vegan sour cream for a close match in flavor and consistency. Vegan yogurt will also work for a tangier, less rich topping.

Cheese
Vegan Cotija cheese adds a salty, crumbly texture similar to traditional Cotija cheese in elotes. Cotija cheese is the most common, but other varieties like vegan queso fresco, vegan Parmesan, or even vegan feta will work.

Chile-lime seasoning
Tajin is a common elote seasoning, lending a spicy and extremely tangy flavor. It also gives them their characteristic red-orange hue.

Substitute: If you don’t have access, replace it with ancho chile powder, paprika, or cayenne with lime zest or extra lime juice.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan elotes with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Preparation

Remove the husks from your corn cobs if necessary, then mix half of the lime juice with vegan mayo and cashew crema in a small bowl. Crumble or grate the vegan Cotija cheese and cut the remaining half of the lime into wedges for serving.

Cooking

Step 1
Preheat a cast-iron griddle to medium-high or a grill to 400 degrees Fahrenheit. Place the corn directly on the hot griddle or grill. Cook the cobs for about 10-12 minutes until they deepen in color and char.

Rotate the corn every few minutes to ensure each side is evenly charred. The goal is to achieve a slight char without burning the kernels.

Step 2
Once the corn is cooked, brush each cob evenly with the lime-vegan mayo mixture. Sprinkle the crumbled vegan Cotija cheese, followed by a dusting of Tajin. Serve each cob with a lime wedge and an optional pinch of cilantro or hot sauce.

Apply the toppings while the corn is still warm so that the vegan mayo mixture and cheese adhere well. The heat will also help to release the full aroma and taste of the Tajin.

Cooking tips

Fresh corn: Choose fresh, plump corn with green husks for the best flavor and texture. Fresh corn is juicier and sweeter, which enhances the overall taste of vegan elotes.

Room temperature toppings: Bring vegan mayo and cheese to room temperature before applying. This makes them easier to spread and meld with the warm corn.

Using a grill basket: If you’re using smaller corn cobs, consider using a grill basket to prevent them from rolling and ensure even grilling.

Use a skewer: If you can find skewers to pierce through the bottom, it makes eating much easier. If not, leave the shank on the cob.

Frequently asked questions

Storing & reheating

It’s best to store the grilled corn and toppings separately. Let the corn cool before transferring it to containers. If you’ve already applied the toppings, vegan elotes should be consumed within a day for the optimal taste.

Fridge
Store the grilled corn (without toppings) in an airtight container for up to 3 days. Toppings should also be refrigerated in separate containers.

Freezer
I don’t recommend freezing the corn since it will significantly alter the texture and flavor.

Reheating
It’s best to reheat the corn on a skillet or in the oven at 350 degrees Fahrenheit until warm. Apply toppings after reheating it for the freshest flavor.

Watch how to make it

More corn recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.