Sides
Grilled Elote (Mexican Street Corn, Dairy-Free)
Coating the corn in the creamy sauce while it's still hot off the grill is what lets the sauce melt slightly and cling to every kernel, instead of sliding off a corn that's already cooled.
Ingredients
- 4 ears corn, husked
- 1/3 cup dairy-free mayonnaise
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, cut into wedges
- 2 tbsp chopped fresh cilantro
- nutritional yeast for garnish (optional)
Method
- 1
Preheat a grill or grill pan to medium-high heat.
- 2
Grill the corn, turning occasionally, for 10-12 minutes until charred in spots and tender.
- 3
While the corn is still hot, immediately brush or spread the dairy-free mayonnaise generously over each ear — coating it while still hot off the grill is what lets the mayonnaise melt slightly and cling evenly to every kernel; corn that's cooled first just has the sauce slide off in clumps instead of coating it fully.
- 4
Sprinkle with chili powder and smoked paprika.
- 5
Garnish with cilantro and nutritional yeast if using, and serve with lime wedges.