Vegan Mexican Corn

Vegan Mexican Corn

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!

Vegan Mexican Corn


  • 4-6 corn on the cob
  • vegan mayo
  • 1 cup of silvered almonds
  • 1/2 tbsp himalayan salt
  • 1/2 tbsp nutrional yeast


  1. Remove the leaves and strings from the corn and cook in a pot of water until tender.
  2. 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.
  3. Slather on some vegan mayo on the corn, sprinkle the 'cotija cheese' and add some chili if you want spice.

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