Grilled Mexican

Corn on the Cob

Makes 8 ears of corn  |  Prep Time: 20 min  |  Cook Time: 15 min

Elote (aka grilled Mexican corn on the cob) is a street food that is very popular in Mexico and the
United States. It’s often served on a stick, but not always. Easy to prepare, it will help you redis-
cover fresh corn, which has a way-too-short season. After tasting corn on the cob dressed like
this, I bet you’ll wonder why you ever ate it any other way.

Corn: For the Corn:

8 ears of corn, shucked
Sauce:
¹⁄³ cup (80 mL) vegan
mayonnaise
¼ cup (60 mL) soy cream
¹⁄³ cup (45 g) finely chopped
cashews
1 teaspoon maple syrup
1 tablespoon lime juice
1 tablespoon nutritional yeast
1 teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon ground chipotle
¼ teaspoon salt
¼ cup (35 g) finely chopped red
onions, divided
1. Preheat the barbecue to 450°F (220°C).
2. Set the corn directly on the grill. Grill for 12 to 15 minutes or until
golden brown, rotating the corn frequently to grill evenly.
For the Sauce:
3. In a bowl, whisk to combine the mayo, soy cream, cashews, maple
syrup, lime juice, nutritional yeast, garlic powder, oregano, chipotle,
and salt.
4. Mix in half of the onions and reserve the other half for garnish.
Set the sauce aside.
To Serve:
5. Slather the corn with the sauce, garnish with the remaining red
onions, and sprinkle with black pepper and paprika to taste.

Black pepper, to taste

Paprika, to taste
Sprigs of parsley, to garnish
Lime wedges, to garnish

Appetizers and Sides  .  97

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