Vegan Mexican Street Corn (Elotes)

Vegan. Healthy. Delicious. Easy.

Mexican Street Corn is the star of the show,
but a bean + kraut taco & homemade Mexican rice are excellent supporting actors.

What Are Elotes?

I have visited Mexico many times, and one thing -- of many -- that I look forward to are the elotes ("corn cob" in Spanish). This tasty treat can be found at street carts, in restaurants and homes, and in plazas and at festivals. In San Diego -- where I live and love life -- and throughout Southern California, the Hispanic culture is an important part of many communities, so elotes are common here too.

Elotes are an antojito (Spanish for "little cravings") that consists of grilled corn-on-the-cob. In this case, I baked the corn in a toaster oven, since I was cooking only for myself. If I make it on the grill, I place it directly onto the grill in the husk. The water in the plant heats to steam and cooks the kernels, while the charcoal's heat roasts them to a golden brown or slightly charred color in some places.

After cooking the corn, you can adorn it right on the cob, or you can shave the kernels off and into a bowl. In Mexico, the cob is placed on a stick, or the kernels are shaved into a styrofoam cup. At this point, it's time to have fun. Slather away...and don't hold back, if you want an authentic Mexican treat. The sauce is creamy, tangy and spicy. What a combination! But it doesn't stop there. Cheese and cilantro -- and hot sauce if you need more heat -- add another burst of flavors.

¡PROVECHO!