What is your favorite recipe to make in the summer when fresh sweet corn is in season?

Mine is Elotes, or Vegan Mexican Street corn.

I love sweet summer corn and when it is in season I will try and use it as often as I can. I am always game for an easy corn salad, or a summer grit bowl with tempeh and fresh corn, but Mexican street corn will always be my favorite way to use up in season corn.

We have used vegan mayo and plain vegan yogurt to turn this popular street food into a vegan summer time staple. You could also use vegan sour cream if you can not find plain yogurt. Either should work just fine! And don’t forget to make or buy some vegan parmesan cheese. We normally make our own but these days most grocery stores sell a vegan version in the refrigerated cheese section.

You likely have most of the spices in your pantry, just grab a lime and fresh cilantro and you will be good to go! Well and maybe a margarita, or maybe thats just me.

So fire up the grill and start shucken, because I promise you are gonna want to make this recipe all summer long!

INGREDIENTS:

4-6 ears of corn
1/4 cup vegan mayo
1/4 cup vegan plain yogurt
1 lime
1/4 cup chopped cilantro
1/4 cup vegan parmesan cheese
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon salt

COOKING INSTRUCTIONS:

Shuck and clean each ear of corn, then prepare them for the grill by spraying each one with a little olive oil and squeezing juice from half the lime over the tops.
Heat your grill and add corn, grilling for 10 - 15 minutes, turning a few times to get all side grilled, just be careful not to let them burn.
In a bowl mix mayo, yogurt, and juice from other half of the lime, garlic, salt, and 1 teaspoon paprika.
Once corn is off the grill, brush each ear with your mayo mix, saving some of the mix for drizzling over your corn.
Mix parmesan and cilantro on a plate and roll each ear of corn in the mixture.
Lay corn out on a serving dish and drizzle with remaining mayo, and sprinkle with the remaining paprika.