Mexican Street Food Recipe: 'Elote' Corn on the Cob

Mexican Street Food Recipe: 'Elote' Corn on the Cob

Get down to fiesta with our vegan, summer barbecue favourite 'elote' corn on the cob.

This is a Mexican street food classic; grilled corn on the cob smothered with chipotle aioli, crunchy 'fajita' spiced corn kernels and fresh coriander. 
This tasty, sure fire, crowd pleaser is great as a starter on it's own or part of Mexican feast with friends.




Chipotle Aioli

150g Vegan Mayo

1 clove garlic - crushed

1tsp chipotle paste

1 tbsp olive oil 

half lime squeezed


Whole corn on the cob x 2


Fresh Coriander


Corn Crunch


50g Dried Salted Corn Kernels


'Fajita' Spice Mix


1 tsp smoked paprika 

1/2 tsp chilli powder 

1/2 tsp ground cumin

1tsp dried oregano

1/2 tsp sea salt

1/2 tsp sugar

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp nutritional yeast

1 tsp black sesame seeds 

'Elote' Corn on the Cob: Serves 4


Cook the corn

Either fire up your bbq, with the corn husk on and get grilling or place your cobs onto a baking tray and roast on a high heat in the oven (220c fan) for 25mins until the husks have gone a toasted brown, peel back the husk to reveal the sweet, tender, corn that resides within! 

For the chipotle aioli

Mix together vegan mayo, crushed garlic, chipotle paste, olive oil and lime juice. Set aside in the fridge until ready to serve. 

Get hold of some dried corn kernels from your local supermarket and blitz in a food processor with the fajita spices until you're left with a crunchy, well seasoned mix - this is where you really get the party started ;)

Now it's time to load up those cobs

Peel off the rusks and cut cobs in half (half a cob per person makes a great side) 

Load on the chipotle aioli, fajita spiced corn crunch, roughly chopped fresh coriander and a good squeeze of lime juice


Get stuck in and enjoy! 


















You can find out more about the Peckham Sauce Co and their amazing fermented hot sauces here.

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