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.
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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