Elote Style Street Corn

Jump to Recipe

Elote is Mexican street corn, and it has been one of my favorites for a long time. I’ve only had it once since becoming vegan at a local vegan spot here in Vegas, and I forgot how much I love it. Traditionally it is a corn on the cob that has been covered in a tasty array of toppings. I decided to use Trader Joe’s frozen roasted corn instead because it is easier to use and eat. Not only that, but they did me the favor of roasting the corn in advance which I love. You could always use regular corn on the cob for this recipe and roast them yourself.

Using TJ’s Chile Lime seasoning and lime juice to flavor up the vegan mayo I tossed the corn in, it tasted just like how I remember. I added some extra chili powder and cayenne pepper to really spice things up. To add to the spice, I crushed up Trader Joe’s Chili Lime flavored rolled corn tortilla chips (their version of Takis) and I love the added crunch. Now I want to bread tofu in the chips and drizzle this dressing on them. I think they would be amazing.  Between my TJ’s and Whole Foods, I couldn’t find a vegan cotija cheese, but I did find Follow Your Heart Feta crumbles. They aren’t as tangy as traditional feta, but it is a great replacement for the cotija cheese crumbles.  

This is another great recipe to make if you need a quick side dish or something to bring to a potluck or gathering. Minimal ingredients and most are things you will have on hand already which makes this a cheap meal too which I love. Just make sure you don’t top the corn with the garnish until you are ready for it to be eaten. This way the cheese wont start to melt and the chips don’t get soggy. I listed this as 2-4 servings because you can either eat it as a meal or stretch it farther as a side. Let me know in the comments if you have had Mexican street corn before or have made it yourself.

Thanks for reading,

Jessica

Elote Style Street Corn

Print

With ImageWithout Image

Yield: 2-4

Author: Jessica Morton

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1- 16 ounce bags Trader Joe’s Roasted Corn (sub out regular frozen corn or corn on the cob if needed. Roasting corn is optional, but recommended)
• ¼ Cup vegan mayo (I like Follow Your Heart)
• ½ TSP Trader Joe’s Chile Lime Seasoning (More for sprinkling)
• ½ TSP Chili powder
• ¼ TSP garlic powder
• 1 ½ TSP Lime juice
• 1 TSP Lime zest
• 1-2 Cloves of garlic, finely minced
• Pinch of salt and cayenne powder
• Fresh cracked black pepper
• ½ Cup vegan cotija for garnish (I used Follow Your Heart Feta crumbles as a replacement and they worked great)
• ½ Cup Crushed Trader Joe’s Chile Lime Rolled Up Tortilla Chips (Their version of Takis) for garnish
• Cilantro for garnish (optional)

Instructions

1. If you don’t use the frozen roasted corn I used, roast your corn now.
2. In a small bowl, mix all the other ingredients minus the garnish (cheese, cilantro, and tortilla chips) and stir well. Adjust seasoning accordingly and set aside. (The dressing can be made a couple days in advance and ends up kick up the flavor up which I love)
3. In another small bowl, mix the cheese crumbles and chopped cilantro together and set aside.
4. Take a sandwich bag (I love Stasher bags since they are reusable and perfect for this) and put the tortilla roll-ups in and close bag. Using your hands or a rolling pin, slowing crush the chips in the bags to make small pieces. Occasionally pick up the bag and shake the chips around to help get them all evenly crushed. You want them small enough to sprinkle on the corn like panko crumbs.
5. Boil frozen corn until cooked through, strain and toss in a large bowl.
6. Add chile lime mayo to bowl and stir well to coat all the corn.
7. When ready to serve, top each serving with the cilantro cheese mix, crushed chile lime chips, and sprinkle the chile lime seasoning on top.
8. Serve warm so if taking to a potluck or gathering, reheat if needed when you get to the location before topping the dish with the cheese/cilantro and chile lime chips.
9. Leftovers can be kept in sealed container in fridge for up to five days. I don’t top the corn with the garnish until it is plated so the garnish doesn’t get soggy/ melt the cheese when you reheat the corn.