So I’ve come across this recipe on google and pinterest and seemingly all over the place and every time I see it i think OH I have GOT to try that. The colours really call out to you, the red, the yellow. It just looks vibrant and juicy to me.

So I finally tried it and it is my newest food addiction. SO GOOD. What I love about this is that it is relatively simple and quick to prepare and only needs a few ingredients but the flavour is like BAM.

I also made the Vegan Parmesan from scratch (naturally Gluten Free) which I will link the recipe for it as it takes less then 5 minutes to make although if you’d prefer you could just buy a store bought version of Vegan Parmesan but I’ll tell ya the homemade version is so tasty I reckon once you try it you will never go back.

So without further ado let’s take a look at the recipe for Vegan Gluten Free Elote’s aka Mexican Style Street Corn.

For the video recipe click the link below:

For the written recipe please scroll further down below.

Adding the Mayonnaise

Adding the Parmesan and spices

RECIPE

Prep Time: 5 mins

Cook Time: 15-30 mins (depending on whether you grill, bake or boil)

Ingredients:

– 3 ears of Corn freshly shucked

– 1-2 Tbsp Vegan Butter

– 1 Tbsp Chicken Stock Powder (optional)

– 1/4 Cup Vegan Mayonnaise (possibly more depending how thick you add it on) See Note.

– 1/2 Cup Vegan Parmesan (possibly more or less depending how much you want) See separate recipe.

– 2 tsp Chilli Powder (I’m estimating here as I usually just lightly dust the corn. You may want more or less depending how spicy you like things)

– 2 tsp Smoked Paprika – Optional but gives it a really yummy slightly smoky flavour (again you can add more or less as you like)

– 1 stalk of sliced Green Shallots

– 1 Lime cut into wedges

Method:

I wrapped my corn cobs in foil before putting them in the oven and I also just greased the foil with some vegan butter so that this can soak into the corn as it’s baking. I also sprinkle the Vegan Chicken Stock powder over the butter here. Wrap the corn in the foil and bake, bbq or grill. If you have a bbq or a grill plate then you can grill your corn in around 15 minutes. I personally don’t have either so I chose to bake my corn in the oven for between 20-30 minutes at 180c. You may also just decide to boil it instead but honestly I think grilling or baking makes it taste better.
If you haven’t made the Vegan Parmesan yet I suggest you make it now whilst the corn cooks. Check out the recipe here.
After the corn is cooked you simply baste the corn cobs with the Vegan Mayo making sure you coat it well. This well help the Vegan Parmesan stick.
Then sprinkle some of the Parmesan on a plate and roll the basted corn in it till its well crumbed.
Then sprinkle some Chilli powder and Smoked paprika across the top. Scatter some shallots over it.
Squeeze some Lime Juice across the top and you’re done. Enjoy!

NOTE: The Mayonnaise I used and have linked is one of those products that are accidentally Vegan…and not necessarily intentional. Please make sure that if you get the Praise Mayo you get the Fat Free version as the full fat version is NOT Vegan and not Gluten Free. I have noticed recently that Coles have started stocking a mayo specifically called Vegan Mayo in the health food section and I think there is also Vegannaise in the fridge section too at both Coles and Woolworths so you may choose that instead but I get Praise as of now cos it is the cheapest. I leave the choice up to you.

Thanks for checking out Gluten Free Aussie Vegan. Check back again for more recipes as I will be updating the site regularly.