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


  1. Preheat the barbecue to 450°F.
  2. Set the corn directly on the grill. Grill for 12 to 15 minutes or until golden brown, rotating the corn frequently to grill evenly.
  3. 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.
  4. Mix in half of the onions and reserve the other half for garnish. Set the sauce aside.
  5. 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


The Buddhist Chef’s Vegan Comfort CookingExcerpted 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.