I grew up with elote or mexican corn. I remember as kids we would go to our favorite elotero and you could either get corn on the cob or corn in a cup.
Funny thing, Mitchell grew up in Iowa and sweet corn was his thing but he never tried it with mayo and cheese. Once i introduced him to mexican street corn, he never went back!
Being one of my favorite dishes, as soon as we became vegans, I had to figure out an authentic vegan mexican street corn recipe. The trick was replicating the cotija cheese. I used almonds, nutrional yeast and himalayan salt which had the salty crumble cheese resemblence.
I usually top it off with chili powder and a squeeze of lime. We used to sell these on our vegan Mexican food truck, Mamacita, and the elote and molletes were always popular. Lately we’ve been revisiting a lot of those old favorites. Enjoy!
- 4-6 corn on the cob
- vegan mayo
- 1 cup of silvered almonds
- 1/2 tbsp himalayan salt
- 1/2 tbsp nutrional yeast
- Remove the leaves and strings from the corn and cook in a pot of water until tender.
- While the corn is cooking, pulse in a blender the almonds, salt, and nutrional yeast a few times to get a crumbly texture. Mix all the ingredients really well, cotija cheese has a very salty flavor profile but if it seems too salty add more almonds and nutrional yeast to balance it out.
- Slather on some vegan mayo on the corn, sprinkle the 'cotija cheese' and add some chili if you want spice.