Charred corn slathered in creamy mayo, rolled in cotija and chili powder and finished with lime and cilantro (elote-style). This plant based version swaps in cashews, coconut oil. Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 4 Easy
Ingredients
🍋Lime1
🌶️Chili Powder1 tsp
🫙Mayonnaise1/4 cup
🫙Cashewsfinely ground with salt
🌽Corn4 cobs
Optional extras
🌿Fresh Cilantro2 tbsp
🫙Coconut Oil1 tbsp
Instructions
1
For this plant based version, use coconut oil for butter, cashews for cotija cheese wherever the steps mention them.
2
Grill or broil the corn, turning, until charred in spots, about 10–12 minutes.
3
Brush with butter, then spread with mayonnaise.
4
Roll in cotija and sprinkle with chili powder.
5
Finish with lime juice and cilantro.
Chef's tip
Char the corn well; the smoky kernels balance the rich topping.
