My partner and I traveled to Mexico last year, and ever since, he has been on a roasted corn kick. He has been grilling corn on the cob all summer long and recently made a fabulous Vegan Elote-Style Roasted Corn Salad.
What is elote? It is a popular street food found throughout Mexico and parts of Central America. Generally, the corn is served boiled or grilled in the husk, but it is customarily eaten while skewered on a stick. The husk can serve as the “handle.” While it is known as a street food, it is also served in many upper scale Mexican dining establishments as an appetizer. Elote can be served smothered in everything from butter to cheese, even mayo! Traditionally, the corn is then topped with chile powder and a healthy squeeze of lime juice.
We opted to create a hybrid spread utilizing vegan butter, mayo, as well as, lots of lime juice and chile powder! This vegan elote-style roasted corn salad is so satisfying! The flavors work well together, and opting to create a corn ‘salad’ eliminates all the problems of getting corn stuck in your teeth. I think this is going to become a quick favorite in my household! Why not give it a try?
Cheers and happy eating!
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Vegan Elote-Style Roasted Corn Salad
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Prep Time: ~5 minutes; Cook Time: 10 minutes; Yield: 4 servings
- 4 small to medium pieces of corn, removed from the husks
- ½ cup, onion, finely diced
- 1 tbs, garlic, minced
- 1 tbs, avocado oil
- 2 tbs, vegan butter (I used Earth Balance)
- 2 tbs, Just Mayo (I used Just Mayo Light)
- 1 lime, cut into four wedges
- 1 teaspoon, chile powder
- salt & pepper, to taste
- Optional: Splatter Guard
- Heat the avocado oil in a sauté pan on high heat.
- (You need high heat to scorch the corn. Make sure you use the appropriate oil or this recipe won’t work).
- While the oil is heating up, slice the corn off the husks.
- Once the oil is hot (generally, after a few minutes), toss in the corn. I recommend using a splatter guard as it tends to splash due to the high temperature. This is the one I use.
- Oddly enough, you want to cook the corn until you hear it begin to pop.
- No, I’m not joking. This will take between 6-8 minutes, and you’ll notice a nice golden brown on most of the kernels.
- While the corn is cooking, be sure to stir as it tends to stick.
- Lower the heat and add in the diced onion and minced garlic.
- Cook another two minutes.
- Remove from heat and add 1 tablespoon of vegan butter and 2 tablespoons of vegan mayo. Stir well.
- Add salt and pepper to taste, as well as, 1 teaspoon of chile powder.
- Serve with a lime wedge and enjoy!