Dairy-free Mexican Street Corn (Vegan)
An easy Vegan and dairy free Mexican street corn (elote) recipe made with oven roasted corn covered in a delicious dairy-free sauce made with nutritional yeast.
Servings: 4 people
Ingredients
- 4 ears of corn husks and silk removed
- olive oil ( I used an olive oil spray)
- 1/3 cup mayonnaise (Use Vegan mayo if you want to recipe to be Vegan)
- 2 tsp lime juice
- 2 tsp nutritional yeast
- salt and pepper to taste
- 1/8 tsp chili powder
Instructions
- Preheat oven to 400 degrees F. ( Or get your grill ready). Cover a cookie sheet in aluminum foil.
- Lightly coat corn with a bit of oil. I used an olive oil spray and quickly sprayed each corn on all sides.
- Bake the corn for 30-35 minutes, flipping them half way through. Then broil the corn for a few minutes (3 minutes was plenty with my oven). [Or grill the corn on your grill]
- While the corn is cooking, make the sauce. In a medium bowl, mix together the mayonnaise, lime juice, nutritional yeast, salt and pepper and chili powder.
- Once the corn is done, let it cool for a few minutes and slather each ear of corn with the sauce while it is still warm.
- Optional- sprinkle with extra nutritional yeast and chili powder.
Notes
- For the mayonnaise, make sure to use a kind that suits your dietary needs. (Vegan, Paleo, etc)
- For the nutritional yeast, make sure you like the taste of your nutritional yeast. This makes ALL the difference in the world. My personal favorite is this nutritional yeast from Anthony's and I truly believe that this dish tastes better using this brand.
Nutrition
Calories: 209kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 271mg | Fiber: 2g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg