Vegan Elote Fiesta
Enjoy a vibrant twist on classic elote with this Vegan Elote recipe! Grilled corn on the cob slathered in a creamy vegan pinto mayonnaise and topped with homemade vegan cotija cheese makes for an irresistible summer treat. Enhanced with lime and a kick from jalapeño, it’s perfect for gatherings or a cozy night in. Fresh, zesty, and utterly delicious!
ingredients
- 6 ears of corn on the cob
- 1 tablespoon vegetable oil
- 1 cup almonds, slivered
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 6 cloves garlic, minced
- ½ onion, chopped
- Juice of 1 lime
- ¼ cup pinto beans, drained and rinsed
- 4 tablespoons vegetable oil
- 2 tablespoons water
- 2 limes, cut into wedges
- 1 jalapeño, finely diced
- ¼ cup cilantro, chopped
- Cayenne pepper, to taste
- Epazote powder (optional)
steps
- 1.
Preheat your Lodge 12” Cast Iron Grilling Basket over medium-high heat.
- 2.
Brush the corn with vegetable oil and grill on all sides until slightly charred, about 10-12 minutes.
- 3.
While the corn is grilling, prepare the vegan cotija cheese. Blend slivered almonds, nutritional yeast, and salt in a food processor until crumbly. Set aside.
- 4.
In another bowl, combine minced garlic, chopped onion, lime juice, pinto beans, vegetable oil, and water. Blend until smooth for the vegan pinto mayonnaise.
- 5.
Once the corn is grilled, remove from heat and let cool slightly.
- 6.
Spread the vegan pinto mayonnaise generously over each ear of corn.
- 7.
Sprinkle with the vegan cotija cheese, diced jalapeño, cilantro, cayenne pepper, and epazote powder if using.
- 8.
Serve hot with lime wedges on the side for an extra zing!
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