Grilled Mexican Street Corn Elotes

15 minutes

Serves 6

What You'll Need

6-8 Fresh ears of corn on the cob, husked and tied at the top 
Vegetable oil or canola for brushing
1/2 Cup of veganaise 
1 Cup of tofu ricotta (we love Kite Hill’s Ricotta cheese)
1/2 Cup of fresh cilantro
Chili powder 
1/2 Lime 


Brush corn on the cobs with a thin and even layer of avocado oil. Grill corn on the cobs on a gas or charcoal grill for 10-15 minutes. Be sure to flip the corn every few minutes or so, so that all sides are evenly charred.

Remove corn from grill and onto a serving platter. Drizzle corn ears with an even layer of lime juice, veganaise, ricotta, cilantro and a light sprinkle of chili powder.  I prefer to drizzle all of the toppings onto the corn but you can also serve them in a small bowl so people can self-serve their corn toppings.

We love adding these elotes as a side to our Mexicali Burrito for an awesome dinner with family or friends.