by Chef Kendall Huff
Native Foods Cafe
Elote is the Mexican name for corn on the cob, a very popular street food that is grilled and served with the husk on. If the kernels are removed from the husk and served in a bowl with a spoon, it’s called esquites. I made this for the Cinco de Mayo Cooking Demos this year, and I am sharing it now because it is a perfect summertime dish for snacking… and sharing!
5 each corn cobs, shucked
2 tsp lime juice
2 tsp lime zest
¼ cup vegan mayo*
2 TBSP vegan Parmesan cheese*
½ tsp chili powder
½ tsp ground cumin
¼ tsp sea salt
1. Grill/broil/BBQ the corn husks until tender and even on all sides, about 10 minutes.
2. Combine the lime juice, zest and mayo in a bowl.
3. Combine the Vegan Parm, chili powder, ground cumin and salt in a different bowl.
4. Once the corn is ready and hot, dip/roll or brush all sides with the lime mayo.
5. Then sprinkle/dust with the spicy cheese blend and ENJOY!
*Vegan Mayo- Similar to regular mayo (but taste even better!), vegan mayo is often made with soy or grapeseed oil instead of eggs or dairy. Some brands you can find at Whole Foods are Nayonaise, Vegenaise (our favorite at Native Foods!) and Earth Balance.
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