There are too many things to name that we love about Mexico, but one thing we’re especially obsessed with is their street food. From chili-covered mango slices to fresh-made tortillas topped with beef cooked right on the street, you really can’t go wrong with any of the street eats. But, we may be just a little bit partial to one of Mexico’s most recognizable street dish: elotes. And you don’t need a street corner to make this dish at home.Print
Corn is having its moment and no bigger a moment than when paired with spicy Mexican seasoning and tangy mayonnaise. Also called elotes, this dish is a staple on the streets of Mexico and now a staple in American homes, too. What’s more, this recipe can be easily turned into a vegan-friendly side perfect for any summer dining occasion.
5 corn cobs, husks pulled back
1 cup mayonnaise (or vegan mayonnaise)
2 tablespoons oil
3 tablespoons Mexican seasonings—if you don’t have Mexican-style or taco seasoning on hand, you can create your own by combining 4 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon paprika, and 1 teaspoon each of garlic powder, dried onion, oregano, and black pepper
1/4 cup queso blanco (or vegan cheese with a crumbly texture)
1/2 red onion, diced
Cilantro for garnish (optional)
1. In a small bowl, mix together mayonnaise and juice of 1/2 a lime.
2. With clean hands or a brush, evenly coat the corn kernels with the mayo-lime juice mixture.
3. Evenly dust the corn with Mexican seasoning.
4. Cover a large grill pan with cooking oil and bring to medium heat.
5. Cook corn about 8-10 minutes until grill marks appear, rotating four times to ensure even cooking.
6. Place corn on a serving dish and sprinkle with diced onions, cheese, and chopped cilantro to serve.