It’s almost Cinco de Mayo, so you know what that means! Cue the tequila, festivities, and of course, all the delicious food!
Now before we get started with the recipe, I really hope those of you who are reading this isn’t one of those shmucks who thinks Cinco de Mayo is Mexcio’s Independence Day. Because it’s not.
In 1800-something, Mexico defeated France in the battle of Pueblo. Mexico’s army was only half the size of France’s, but somehow, they won. Unfortunately, this wasn’t the end of Mexico’s fight against the French, but the battle of Pueblo gave the people of Mexico a new found strength…and if you ask me, that’s a reason to fuckin’ celebrate! So grab your margarita, and let’s make some vegan elote!!!
I’ll be honest, I had absolutely nothing to do with this recipe besides photographing and devouring it. As I’ve mentioned before, Ashlee slays in the kitchen when it comes to Mexican cuisine, so I let her take the reigns on this one.
Ashlee’s version of elote is very similar to original elote, except with all vegan ingredients (yay!!!). The great thing about this recipe is that you can customize it to your personal preferences! Ashlee’s elote recipe is also super quick and easy, requiring just a few ingredients! Not to mention, corn is cheap af, so it’ll be easy on your pockets in case you’re throwin’ a little fiesta (more money for booze and food!!!).
We really hope you guys love our recipe for vegan elote as much as we do! If we inspired you to make vegan elote, take a photo and tag us on Instagram at Eat_Figs_Not_Pigs. Til next time, guys! XOXO!
- 1/3 cup vegan mayonnaise
- 1/3 cup vegan sour cream
- 2 TBS lemon juice
- 5 corns on the cob
- 5 tsp butter
- 1/2 cup vegan shredded or grated parmesan (Note: we love Follow Your Heart's shredded parmesan shreds. We just put it in our food processor for a few seconds in order to grate it)
- 5 cloves garlic, minced
- 2 TBS cilantro, minced
- Lemon, optional
- Preheat your grill
- Mix all the ingredients and set aside in the refrigerator until ready to be used
- In a small bowl, mix together grated cheese, garlic, and cilantro. Mix to combine ingredients. Set aside
- Grill the corn, with husks for about 6-8 minutes, turning halfway through
- Remove husks from corn and place back on the grill (optional) until it is slightly charred, about 5 minutes or so, flipping halfway through
- Immediately off the grill, while the corn is still hot, spread each cob of corn with one teaspoon of vegan butter
- Sprinkle each ear with a tablespoon or two of the "cheese" mixture, rotating the corn to cover it entirely
- Last, drizzle the lemon crema and enjoy with a squeeze of lemon!