While I went to culinary school and have worked in restaurants, Lon is self-taught. For the most part, it’s the one thing he looks to me for guidance with. Lon is a great home cook though and loves to do it when he has the time, which is not often these days between two kids and a demanding job he loves. Yet, every once in a while on one of those days that Lon cooks, he totally blows my socks off. He makes something that tastes amazing and/or is just an idea that works so well that I never thought of. This dairy-free version (Lon can’t have any dairy) of Mexican Street Corn or Elotes is one of those times! It was so good I had to document it and blog about it!

Dairy-Free Mexican Street Corn (Elotes) -Cover Pic

I love how easy this idea is, just a couple of things tossed in a food processor. The result is garlicky, rich, and satisfying on some good sweet corn just like the traditional Mexican Street Corn known as Elotes, yet without the dairy! As much as I want cheese on everything, I love this recipe and didn’t feel like I was missing out on anything. For those that entertain, you’ll appreciate a recipe that is vegetarian and dairy-free and will satisfy most. Good thing this recipe will also double, triple, and quadruple easily.

Dairy-Free Mexican Street Corn (Elotes)
~serves 2

  • 2 ears corn
  • 1/4 cup mayonnaise
  • 2 ounces peeled carrot (roughly 2″ segments)
  • 2 cloves garlic
  • pinch salt
  • pinch cayenne pepper
  • chopped cilantro for garnish (optional)

Instructions –

1. Preheat the grill. Peel off and discard outer leaves of the corn, leaving about two inner layers.

2. Soak the corn in water for 10 minutes.

3. While the corn is soaking, place mayonnaise, carrot, garlic, salt, and cayenne in the bowl of a food processor and process until it forms a paste that may have little lumps. You make have to scrape down the bowl a few times. Set aside.

4. Grill the soaked corn for 10 minutes, turning occasionally.

5. Remove the corn from the grill and shuck completely. Return the corn to the grill and grill for another 6 to 8 minutes, turning occasionally, until the kernels look cooked and golden with some nice charring.

6. Slather the sauce generously over the corn and sprinkle with cilantro (if using). Serve immediately.

Dairy-Free Mexican Street Corn (Elotes)



posted by jessica at 09:39 AM Filed under Fusion, Inventive, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.