Creamy Vegan Elotes
Juicy chunks of fried corn in a full-flavoured creamy and ‘cheesy’ sauce made with onions, garlic, chilli, and lime. The addition of miso adds a tantalising depth of flavour, while the nutritional yeast makes it so cheesy and delicious. You might want to double this recipe!
Ingredients
- 2 corn cobs, kernels cut off, and core removed (see recipe notes)
- 1 brown onion, roughly chopped
- 1 garlic clove, minced or grated
- 2 Tbsp olive oil
- 2/3 cup vegetable stock
- 1 tsp shiro miso paste
- 1 Tbsp nutritional yeast
- Juice of 1 lime
- 1 Tbsp vegan mayonnaise
- Salt
- Pinch of cayenne pepper
- Coriander leaves
- Fresh chilli, finely sliced
Method
- Reserve 1/2 cup of the corn kernels for later. Heat a large skillet over medium heat, then add olive oil and the rest of the corn kernels.
- Sautee the corn for approximately 5 minutes, or until they are browning on the sides. Scoop the cooked kernels into a bowl and set aside.
- In the same pan used to cook the corn, add the onions and saute for 3 minutes until starting to soften, then add the garlic and the reserved 1/2 cup of uncooked corn. Saute for another 3-5 minutes until onions and kernels are beginning to brown (add 1/3 cup water to the pan while cooking if it is drying out).
- Once cooked, add the vegetable stock to the pan to deglaze, and then immediately remove the pan from the heat, leaving the mixture in the hot pan for a few minutes while preparing the sauce.
- In a food processor or blender bowl, add the miso paste, nutritional yeast, lime juice, mayonnaise, a pinch of cayenne pepper, and a generous pinch of salt. Add the onion and corn mixture from the pan and blend well until smooth and creamy.
- Add the reserved whole corn kernels into the sauce and stir.
- Serve the elotes warm in small cups or bowls garnished with coriander and fresh chilli.
Notes:
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Use the corn cobs to make homemade veggie stock.
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The spice level of this recipe is very mild. Add more cayenne, chilli powder, or fresh chilli for a spicier version.
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Use this recipe to make Elotes Pot Pies.
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You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to 1 week.
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I'm Silvo, and this is my beat: a creative collection of plant-based, whole food recipes that are drool-worthy, healthy, and simple to make. See all recipes by Silvobeat