Elote, or Mexican Street Corn is the perfect, quick and simple dish to serve at any fiesta this Cinco de Mayo!
Ingredients
Lemon Crema
⅓ cup vegan mayonnaise
⅓ cup vegan sour cream
2 TBS lemon juice
Elote
5 corns on the cob
5 tsp butter
½ 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
Garnish:
Lemon, optional
Instructions
Preheat your grill
Lemon Crema
Mix all the ingredients and set aside in the refrigerator until ready to be used
Elote
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!
Notes
The measurments for seasonings and spices are to mine and Ashlee's preferences. If you like more butter on your elote, slather that shit on! Like I mentioned, this recipe is so great because it's so customizable!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-elote-mexican-street-corn/