Mexican Street Corn

This vegan Mexican Street Corn is everything you love about grilled Mexican street corn without the dairy! Fresh, sweet corn on the cob (elotes), or sliced off the cob (esquites), is slathered with my delicious mayo, cilantro, lime, and a dash of spice! An easy summer side dish recipe!




  • 4 corn cobs

  • 1 teaspoon salt

  • 1/4 cup vegan mayo

  • 1/4 cup vegan parmesan

  • Juice of 1 lime

  • 1/2 teaspoon cayenne

  • 2 tablespoons cilantro leaves




  • 1 package (12 oz) light firm silken tofu*

  • 1.5 Tablespoon raw cashews

  • juice of 1/2 medium lemon

  • 1 teaspoon date syrup (or other liquid sweetener)

  • 3/4 teaspoon mustard powder

  • pinch of sea salt

  • 1/2 pinch of black salt




  • 1 cup walnuts

  • 1/3 cup nutritional yeast

      • 1 teaspoon sea salt


Make the mayo:

Blend all ingredients together until creamy and chill for at least one hour in the fridge. Will keep in a sealed container, refrigerated, for one week.

*If you cannot source silken tofu, using any type of tofu will work, simply blend a little longer for a smooth, silky texture

Make the Parmesan:

Pulse all ingredients in a food processor or blender until coarsely blended. Will keep sealed in the fridge for 8 weeks.

Make the corn:
Remove the husks from the corn. Bring water to boil in a large pot on medium-high, add salt and corn. Return to a boil, then reduce to simmer for about 15-20 minutes.

Turn off the heat and remove corn cobs, using a pair of tongs. Place corn cobs on parchment paper. Slather them with vegan mayo, followed by vegan Parmesan. Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.



Do you know about our STREAMING PLUS membership? 


Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly accountability group call.


As a member you get:


  • Complete library of all past virtual classes - stream them whenever you’d like!
  • Free access to upcoming virtual classes
  • Library of easy and quick recipes: 100 and growing
  • Access to private Facebook group
  • Monthly accountability check-in and support group Zoom call with Caryn
  • Quarterly “Ask the Doc” call with Dr. Jim Loomis, our Medical Director
  • 20% off all virtual multi-week programming
  • A community of support


To learn more, please visit us here.


Like this? Share it!

How did this recipe work out?

Leave a Reply

(Your email will not be publicly displayed.)

Captcha Code

Click the image to see another captcha.