Mexican street corn (aka elote, pronounced eh-LOW-tay) is one of the highlights of traveling in Mexico, and now you can make a plant-based version at home in just 20 minutes. These tangy, slightly spicy vegan elotes are great as a serve-along at your next cookout. The plant-based crema gets its velvety texture from tofu, with lime juice and zest adding fresh notes and chipotle powder lending smokiness. Slather it over the corn before it goes on the grill, and serve these finger-licking cobs with a sprinkle of fresh cilantro, a grind of black pepper, and a wedge of lime. 

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

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Ingredients

  • ½ of a 12-oz. package light firm tofu
  • 2 tablespoons lime juice
  • 2 cloves garlic, halved
  • ½ teaspoon lime zest
  • ½ teaspoon ground chipotle chile
  • 4 ears sweet corn, husks and silks removed
  • ¼ cup chopped fresh cilantro
  • Freshly ground black pepper, to taste
  • Lime wedges

Instructions

  • In a small food processor combine the first five ingredients (through ground chipotle chile). Process until smooth.
  • Generously brush tofu mixture over all sides of the corn. Grill corn, uncovered, over medium-high 7 to 10 minutes or until corn is tender, turning as it begins to brown.
  • Brush corn with any remaining tofu mixture and sprinkle with cilantro. Season with black pepper. Serve vegan elote with lime wedges.

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About the Author

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About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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