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Delicious roasted corn on the cobb topped with Mexican dairy-free sour cream, and dairy free cheese, chopped cilantro, chili powder and a squeeze of fresh lime. These vegan Elotes, also known as Mexican Street Corn, are perfect for your vegan cinco de mayo party, or if you're looking for some fresh and easy vegan BBQ ideas.
Recipe type: side
Cuisine: Mexican
Serves: Serves 4
If roasting corn in the oven:
  1. Preheat oven to 400F.
  2. Place corn directly onto the rack of your oven and roast for 20 mins.
If using a BBQ:
  1. Cook the corn on the grill until it is cooked through and has light charring.

Meanwhile, In a medium sized bowl whisk together the sour cream, mayo, garlic, cilantro, and salt.
  1. Spread the mixture all over the cooked corn and garnish with vegan cheese of choice, sprinkling of chili powder, cilantro, and lime wedges.
Recipe by The Edgy Veg at