Vegan Street Corn Elotes with Avocado Aioli
This vegan street corn is charred to perfection, caramelizing the natural sugars of sweet corn and then coated in a creamy avocado aioli and chile for a spicy late summer treat!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.