vegan parmesan cheese

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Vegan Mexican Street Corn Salad (Elote Salad, Esquites)

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I love vegan elote. Vegan Mexican Street Corn is a favorite side dish of mine but since nobody near us makes a vegan version, it is something we had to start making at home once we were no longer vegetarian.

Making your own elote is pretty easy! You just need to grill or roast the corn, brush it with some vegan crema, sprinkle it with some seasoning and vegan cheese, and give it a squeeze of lime. Most elote has a chili powder seasoning mixture on it, but since my family doesn’t like spicy, we used smoked paprika instead.

Recently I was thinking about how to make vegan elote a little easier to serve. For say a party or even for my kids who waste so much corn when attempting to eat it off the cob. So I thought why not just turn the elote into a salad. I would just grill the corn, cut it off the cob, mix all the yummy goodness together in a bowl and be done with it. And that is what I did.

This is not a new thing, its just the first time I thought to do it then learned when you make it like this. It’s called esquites!

Not rocket science, not recreating the wheel here, just making something we already make pretty often a little easier to serve to kids or at a get together or pot luck.

You can grill or roast your corn in the oven, which ever you prefer. We use vegan sour cream or plain yogurt to replace the creama, mixed with vegan mayo and sprinkle vegan parm on our corn, and it is DELICIOUS!!

If corn is in season, this the BEST summer side dish! Trust me, even if you have never had elote (Mexican street corn) you need to try it. It is just about one of the best things! Period!!

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INGREDIENTS:

  • 8 ears of corn, shucked and cleaned

  • Juice from 1-2 limes, depending on taste and size of limes

  • 1/4 cup vegan mayo

  • 2 tablespoons vegan sour cream or plain vegan yogurt

  • 1/4 cup vegan parmesan cheese, store bought or homemade

  • 1/2-1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1/4-1/2 cup copped cilantro

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INSTRUCTIONS:

  1. Shuck and clean the corn.

  2. Grilling: If you want to grill the corn, just heat up your grill, give the corn a little spray of cooking oil and grill until the corn starts to get some good color on it, around 10 minutes, turning a few times durning grilling. Remove from the grill and let it cool.

  3. Oven roasting: heat oven to 400 degrees. Place corn on a baking sheet. Place on top oven rack and let it bake, turning it a few times while baking unit it gets nice color on it. It should only need 10-15 minutes in the oven. Remove from oven and allow to cool.

  4. CAREFULLY cut the cooled corn off of the cob. I like to place the cob in a shallow bowl or pie plate and cut the corn off the cob with a sharp knife in a downward motion, allowing the bowl to catch the corn kernels.

  5. Mix the corn and remaining ingredients together in a medium sized bowl and serve at room temperature or cold. Store any leftovers in the fridge for 3 or 4 days.

If you like this recipe, then try these:

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