Mexican street corn (aka elote, pronounced eh-LOW-tay) is one of the highlights of traveling in Mexico, and now you can make a plant-based version at home in just 20 minutes. These tangy, slightly spicy vegan elotes are great as a serve-along at your next cookout. The plant-based crema gets its velvety texture from tofu, with lime juice and zest adding fresh notes and chipotle powder lending smokiness. Slather it over the corn before it goes on the grill, and serve these finger-licking cobs with a sprinkle of fresh cilantro, a grind of black pepper, and a wedge of lime.
For more inspiration, check out these tasty ideas:
- Grilled Squash and Mushrooms with Fresh Herbs
- Greek-Style Grilled Eggplant-Steak Supper
- Carrot Dogs
- Grilled Street Corn Pizza
Yield: Makes 4 ears corn
Time: 20 minutes
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