SERVES 3–4
Corn on the cob is always a classic side that complements all sorts of dishes. You can have it with mashed potatoes and gravy in the winter or with veggie burgers and coleslaw at a summer dinner. Corn is enjoyed by cultures around the world, and they all have developed different ways to prepare it. Elote is a corn-on-the-cob dish from Mexico. It is creamy, sour, spicy, and decadent, and it’s often eaten as a late-night snack. We love this simple recipe in our house and eat it as an appetizer with any Mexican-inspired meal.
4–6 ears of corn
¼ cup vegan mayonnaise, such as Vegenaise
¼ cup Cashew Cream Everything Sauce
2 Tbsp. minced cilantro
2 Tbsp. lime juice
¼ tsp. Himalayan pink salt
¼ tsp. chili powder
¼ tsp. onion powder
¼ tsp. garlic powder
Toppings of choice (optional)
1 In a large pot, steam 4–6 ears of corn until tender and set aside.
2 In a small bowl, mix together the vegan mayonnaise, Cashew Cream Everything Sauce, cilantro, lime juice, salt, chili powder, onion powder, and garlic powder.
3 Smother each ear of corn with some of the sauce. Sprinkle with cashews, grated vegan Parmesan, and minced cilantro if you wish, or just serve by itself.