Mexican Street Corn (Elote)

Prep Time: 5m | Cook Time: 15m | Servings: 3-4

Ingredients

• 3-4 ears of fresh corn
• 1/2 cup vegan mayonnaise
• 3 tbsp vegan butter, melted
• 1/2 cup vegan parmesan (or crumbled vegan feta)
• Chilli powder or smoked paprika, to taste
• Cilantro, chopped, to serve
• Limes, cut into wedges, to serve
• Oil, for grilling

Instructions

Grill the corn. Heat a grill plate, cast iron pan, or any pan over medium-high heat. Lightly brush the corn with oil and grill for about 10 minutes, turning every 2-3 minutes until charred all over. Alternatively, you can grill the corn on a barbecue or boil it if preferred.

Coat with butter. Brush the melted vegan butter evenly over each ear of corn.

Add the toppings. Generously slather with vegan mayonnaise and sprinkle with vegan parmesan or crumbled feta.

Season and serve. Dust with chilli powder or smoked paprika, then garnish with fresh cilantro. Serve immediately with lime wedges for squeezing over the top.

Devour!