I’m not quite ready for summer to end, mostly because I haven’t had my fill of sweet corn and summer tomatoes just yet. The farms here are thankfully still harvesting both, and when I picked up some sweet corn this week I was craving elotes, which are grilled street corn originating from Mexico. Full disclaimer, this version is not traditional Mexican street corn, because 1. it’s vegan and 2. I switched up the toppings to flavors I really love together, but it works and is damn delicious! I’m not trying to hijack traditional street corn but I also don’t want to to the privileged gringo thing and call these “loaded corn on the cob”. If you’re looking for a vegan version then you’ve come to the right place!
I ended up charring the corn under the broiler because I didn’t want to start up our charcoal grill for 4 ears of corn, but by all means you can grill them instead of broiling and you’ll get a deeper smoky flavor if you do. Broiling them took about 20 minutes with me watching and turning them a quarter turn about every 5 minutes. A little trick I discovered is to wrap the corn tightly in foil after they are done charring to allow them to steam for 5 minutes, which will soften them back up and results in this amazing caramelized corn flavor and creamy texture. Also full disclosure, these will get stuck all over your teeth. Like don’t try to play it cool, you’re going to have corn mouth with an avocado joker smile. This won’t be your finest moment, but your tummy will thank you.
Oh, I should probably also mention that this avocado aioli is addictive and you’re going to want to put it on everything. Oh yeah, and its only 4 ingredients (not counting salt and pepper). You’re welcome.
recipe after the jump…
- 4 ears of corn
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon chile powder or to taste
- 2 tablespoons nutritional yeast
- 1/2 cup avocado aioli
- Garnish: hemp seeds cilantro or parsley, lime, pickled jalapeños
- Peel corn husks back, keeping them attached at the base of each cob, and braid them. Remove and discard the corn silks.
- Line a sheet pan with tin foil with about 6 inches of extra foil overhang at one end. Place corn on the tin foil and rub with extra virgin olive oil, salt and black pepper.
- Turn broiler on and place oven rack to the upper third level. Broil corn, turning each cob until all sides are charred to your preference. Use the extra foil to cover braided husks if they start to burn, so they don’t catch on fire. I like to char the husks a little then cover them with foil. The amount of time is takes to char the corn will depend on your broiler. Mine took about 20 minutes in total, turning the corn 3 times at 5 minute intervals.
- When corn is done charring, remove it from the oven and cover it tightly in more foil so it steams and stays juicy. Allow it to steam in foil wrap for about 5 minutes before serving.
- Top each cob with avocado aioli, nutritional yeast, chile powder, and other garnishes of your choosing. Serve and eat immediately.
- 1 avocado peel and pitted
- 1/4 cup vegan mayo
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime or lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- Add all ingredients to a blender and puree until smooth. Best used the day it is made. Keep refrigerated until ready to use.
Prop Love: Ceramic platter by Facture Goods.