Vegan Elote (Mexican Street Corn)


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16 minutes
28 minutes
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What You Need

Vegan Parmesan:

  • ½ cup raw cashews
  • 2 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon salt


  • 4 ears Dandy® corn
  • ⅓ cup vegan mayonnaise
  • ½ teaspoon ancho chili powder 
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • ¼ teaspoon chipotle powder, optional
  • Pinch salt
  • 2 tablespoons chopped cilantro
Find Dandy Sweet Corn

Make It

  1. Vegan parmesan: Pulse the cashews, nutritional yeast, garlic powder and salt in a small food processor (or blender) until it resembles grated parm.
  2. Chili mayo: In a bowl, stir together the mayo, ancho chili powder, garlic, lime juice, optional chipotle powder and salt until smooth.
  3. Corn: Place the  Dandy® corn on a medium-high grill, or grill pan, and cook on all sides until the corn is cooked and has grill marks, about 4 minutes per side.
  4. Assemble: Spread the corn with chili mayo, sprinkle with parmesan, ancho chili powder, and cilantro. Enjoy!

Recipe by Darn Good Veggies