After tasting corn on the cob dressed like this, you’ll wonder why you ever ate it any other way
Elote (aka grilled Mexican corn on the cob) is a street food that is very popular in Mexico and the United States. It’s often served on a stick, but not always. Easy to prepare, it will help you rediscover fresh corn.
- 8 ears of corn, shucked
- 1⁄3 cup vegan mayonnaise
- 1⁄4 cup soy cream
- 1⁄3 cup finely chopped cashews
- 1 teaspoon maple syrup
- 1 tablespoon lime juice
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground chipotle
- 1⁄4 teaspoon salt
- 1⁄4 cup finely chopped red onions, divided
- Black pepper, to taste
- Paprika, to taste
- Sprigs of parsley, to garnish
- Lime wedges, to garnish
- Preheat the barbecue to 450°F.
- Set the corn directly on the grill. Grill for 12 to 15 minutes or until golden brown, rotating the corn frequently to grill evenly.
- For the sauce, in a bowl, whisk to combine the mayo, soy cream, cashews, maple syrup, lime juice, nutritional yeast, garlic powder, oregano, chipotle and salt.
- Mix in half of the onions and reserve the other half for garnish. Set the sauce aside.
- To serve, slather the corn with the sauce, garnish with the remaining red onions, and sprinkle with black pepper and paprika to taste.
Makes 8 ears of corn | Prep time: 20 min | Cook time: 15 min
Excerpted from The Buddhist Chef’s Vegan Comfort Cooking. Copyright © 2021 Jean-Philippe Cyr. Photography © 2021 Samuel Joubert and Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.