Vegan Mexican Street Corn Recipe Easy and Delicious

If you love the vibrant flavors of Mexican street food but follow a plant-based lifestyle, this Vegan Mexican Street Corn recipe is about to become your new favorite snack or side dish! Traditionally known as “Elote,” Mexican street corn is a beloved treat featuring smoky, grilled corn slathered in rich, tangy, and spicy toppings.

Our vegan twist replicates the creamy, cheesy elements without any dairy, using wholesome ingredients that pack just as much punch. The combination of roasted corn, zesty lime, smoky chipotle, and a tangy cashew-based sauce creates an explosion of flavors in every bite.

Whether you’re preparing for a summer barbecue, a Cinco de Mayo fiesta, or just craving something deliciously different, this recipe is simple, quick, and utterly addictive. Plus, it’s gluten-free, dairy-free, and perfect for anyone seeking a healthier, cruelty-free version of a classic Mexican street food.

Read on to learn how to create this mouthwatering vegan elote, along with tips, variations, and serving ideas that will impress friends and family alike!

Why You’ll Love This Recipe

This vegan Mexican street corn recipe is a perfect blend of smoky, creamy, and tangy flavors — all without any animal products. The cashew-based sauce provides a luscious, cheesy texture that mimics traditional mayo and cheese toppings, making it indulgent yet wholesome.

It’s incredibly versatile, too! You can grill, roast, or pan-sear the corn to suit your equipment and preferences.

The recipe is easy enough for weeknights but special enough to serve at parties or gatherings. Plus, it’s packed with fiber, vitamins, and healthy fats, turning a simple vegetable into a star dish.

And if you’re a fan of exploring more vegan recipes inspired by global cuisines, check out these flavorful options: Peruvian Vegetable Recipes for Flavorful Healthy Meals, Vegetarian Tex Mex Recipes for Easy Weeknight Dinners, and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Ingredients

• 4 ears of corn, husked
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1/4 cup water (more if needed for sauce)
• 2 tbsp nutritional yeast
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp vegan mayonnaise (store-bought or homemade)
• 1 small garlic clove, minced
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder (adjust to taste)
• 1/2 tsp ground cumin
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Extra lime wedges, for serving
• Vegan chili powder, for sprinkling

Equipment

• Grill or grill pan (or oven with broiler)
• High-speed blender or food processor
• Mixing bowl
• Tongs
• Basting brush
• Sharp knife
• Measuring cups and spoons

Instructions

1. Prepare the cashew sauce: Drain the soaked cashews and place them in a high-speed blender or food processor. Add the water, nutritional yeast, lime juice, vegan mayonnaise, minced garlic, smoked paprika, chipotle chili powder, ground cumin, and a pinch of salt.
2. Blend until smooth and creamy: If the sauce is too thick, add a little more water, a tablespoon at a time, until you reach a spreadable consistency. Taste and adjust seasoning as needed, adding more lime or chili powder for extra zing.
3. Grill the corn: Preheat your grill or grill pan to medium-high heat. Place the husked corn directly on the grill grates and cook, turning frequently with tongs, until all sides are nicely charred and cooked through—about 10-12 minutes.
4. Alternatively, roast in the oven: If you don’t have a grill, set your oven to broil. Place the corn on a baking sheet and broil, turning every 3 minutes until evenly charred and tender.
5. Coat the corn with sauce: Once the corn is cooked and still warm, use a basting brush or spoon to generously coat each ear with the cashew sauce, making sure to cover all the nooks and crannies.
6. Garnish and serve: Sprinkle the corn with additional chili powder and chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.

Tips & Variations

Tip: Soaking cashews in hot water instead of cold reduces prep time and still yields a perfectly creamy sauce.

Variation: For a smoky flavor boost, add a few drops of liquid smoke to the cashew sauce or swap chipotle chili powder for smoked chipotle peppers in adobo.

Make it nut-free: Replace cashews with silken tofu blended with the same seasonings for a similar creamy texture without nuts.

Serving Suggestion: Cut grilled corn off the cob and toss with the sauce, cilantro, and chili powder for a delicious Mexican street corn salad.

Nutrition Facts

Serving Suggestions

This vegan Mexican street corn is a fantastic side dish for any Mexican-inspired meal. Pair it with tacos, burritos, or grilled vegetables for a festive spread.

It also works wonderfully as a snack at parties or a flavorful addition to your BBQ lineup.

For a complete meal, try serving alongside some easy and delicious Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or flavor-packed Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas. And if you want a fresh baked bread to scoop up any leftover sauce, the Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try.

Conclusion

Our Vegan Mexican Street Corn recipe brings all the beloved flavors of traditional elote to your table with a compassionate, plant-based twist. The creamy, smoky, and spicy sauce clings beautifully to charred corn, delivering a mouthwatering experience that’s both satisfying and nourishing.

Whether you’re new to vegan cooking or a seasoned pro, this recipe is simple, approachable, and endlessly adaptable. It’s a crowd-pleaser that adds a festive vibe to any occasion and invites you to explore more creative plant-based dishes.

Give it a try and enjoy the delicious taste of Mexican street food — vegan style!

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