Who doesn’t like corn on the cob? It’s a crop that is enjoyed around the world. Nebraskans love corn so much they named their football team after it. Did you know people in Nebraska just walk around willy nilly with giant corn hats on their heads?! Just kidding! However that is what this South Floridian who doesn’t sport thought was happening...until I realized there’s this thing called Husker football season. Whoops.

Now back to corn! Specifically, Mexican Street Corn aka Elote. You’ve seen it on a stick at carnivals or maybe even shaved over tacos. It’s the perfect blend of sweet buttery corn, tangy cream, salty cheese with a just hint of spice. What’s not to love?

My version of elote is so quick & easy, I kind of feel bad even calling it a recipe. Toss out that bag of frozen corn and forget about boiling water. This vegetarian shaved Mexican Street Corn is going to save you a bunch of time AND make you super popular at your next #TacoTuesday.

Notes & Substitutions:

Cheese: Make this completely vegan by replacing it with your favorite vegan cheese. My favorites to use when making this completely vegan is a blend of Kite Hill’s Almond Ricotta & Follow Your Heart’s Shaved Parmesan to replace the Cotija Cheese. With this specific dish, I really like the shredded Cheddar & Cheddar Jack from So Delicious.
Butter: When making this completely vegan, I like to use Earth Balance Buttery Spread
Mayo: For a vegan option, your favorite will work fine. My favorite for this recipe is Vegenaise.
Sour Cream: I am so happy to see many more vegan dairy alternative brands are branching out and adding sour cream to their product list. I have only tried a couple & so far my favorite is Tofutti’s Sour Cream.
Cilantro: Are you part of the population of people who taste soap when they eat cilantro? If so, I have a few friends that may want to start a support group for the cilantro-intolerant. You can always just omit it but if you are feeling adventurous, I found this article sharing 7 substitutes for cilantro. I haven't tried these out yet because I love the stuff but if you give it a go, I would love to get your thoughts!

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

About 4 ears of fresh corn (husks removed)
A dollop of mayo
A dollop of sour cream
About a handful of Cotija Cheese
A few shakes of Tajin
A dash of cayenne pepper
About quarter a handful of fresh chopped cilantro
A few slices of fresh lime
A dollop of butter
A few drops of cooking oil
Salt & pepper to taste

Instructions:

Get your cast iron skillet nice and hot, then add a few drops of cooking oil.
Take your uncooked ears of corn and shave those babies right into the hot pan until the corn begins to char a little. Once charred, turn off heat and add in a little butter. That’s it...the hard part is done!
Throw it into a bowl and mix in the mayo & sour cream. Mix in about ¾ of your cheese & cilantro & a little lime juice, a pinch of cayenne, a couple shakes of Tajin and salt and pepper.
Use the remainder of your cheese & cilantro as a topping along with a little more Tajin. If you love lime as much as I do, finish with a squeeze or two of fresh lime. Serve warm or chilled.