Spicy Vegan Elote
Elote, otherwise known as "Mexican Street Corn", is a grilled corn on the cob, traditionally slathered in a mayonnaise sauce and topped with chili powder and lime juice. In this delicious adaptation, Chef Paco Garcia has made the dish vegan, preparing a pinto mayonnaise and a almond-based cheese. When we say it's finger-licking food, we're not exaggerating. Top yours with jalapenos, cayenne, and even a squeeze of lime juice.
Prep Time30 minutes
Cook Time12 minutes
Cook it With Our
- ¼ cup almonds, slivered
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 6 cloves garlic, minced
- ½ onion, chopped
- 1 lime, juiced
- ¼ cup pinto beans (from a can)
- 4 tablespoons vegetable oil
- 2 tablespoons water
- 6 ears of corn on the cob
- 1 tablespoon vegetable oil
- 2 limes, cut into wedges
- 1 jalapeño, finely diced
- ¼ cup cilantro
- cayenne pepper
- epazote powder (optional) *See chef note
- Pulse almonds in a food processor or blender until crumbly. Transfer to a small bowl and add the nutritional yeast and salt. Stir to combine.
- Preheat a small skillet over medium heat. Add oil, garlic, and onions and cook till translucent, 7-10 minutes.
- Add pinto beans and continue to cook, 3 – 5 minutes.
- Transfer the bean mixture to a blender or food processor and add the remaining ingredients. Blend until smooth and refrigerate.
- Fill a chimney starter with charcoal. Light the coals at the base of the starter and allow to burn until the coals have partially greyed over, 10-15 minutes.
- Add coals to the base of the Kickoff Grill, spreading evenly with charcoal tongs.
- Place the domed grill grate over the top of the base and adjust the draft to medium. Heat for 5 minutes.
- Rub the corn with oil and place it on the grill. Grill the corn until evenly golden and slightly charred, 10-12 minutes.
- Brush the corn all over with pimento mayonnaise and sprinkle with cayenne (if desired), cotija, jalapenos, and cilantro.
- Serve with lime wedges.
Epazote powder is an aromatic dried herb that grows wild throughout Mexico and the southwestern U.S. You can find an optional herb to this at a local Mexican store. Dehydrate the herb in the oven at a low temperature for 8 hours, then use a blender or food processor to grind into a powder.
To adjust draft, use the Hook and Carry Handles to rotate the grill clockwise. This adjusts the draft from the four, evenly spaced draft vents. These cross-directional vents create maximum airflow for even heating as you grill. To decrease draft and reduce the grill heat, twist the lid counterclockwise.