I’ve only had elote once and it wasn’t actually on our trip to Mexico. But, I was thinking about it recently and realized I had corn coming in an Imperfect Foods order, so I decided to try to veganize it. I can’t really say that this is truly elote, so probably better to say that it is inspired by elote and the genius of whoever it was that thought, “hey, let’s put this stuff on corn!” It was quite tasty. I made my corn in the Instant Pot, but you don’t have to.
6 corns on the cob
1.5 tsp salt
1 /3 cup vegan mayo
1 /3 cup vegan parm **
Juice of 1-2 limes
2 /3 tsp chili powder
3 TBSP fresh cilantro
**Vegan parm – you can purchase it, or pulse almonds/pine nuts in a blender or food processor until a course level similar to parmesan. Mix that with some with nutritional yeast and/or garlic powder to taste.
Pressure cook corn on the cob – 1 cup water into instant pot, place corn on top of the rack/trivet. Cook at high pressure 2 minutes allow to cool 3 minutes then quick release.
Cover corn with vegan mayo, then vegan parm. Squeeze lime juice over corn, sprinkle with salt and chili powder. Add cilantro and eat while hot.