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–+ servings

Non-Dairy Elotes (Mexican Style Corn)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Servings

4 Servings

Ingredients

Crispy Browned Breadcrumbs:

  • 2 cups panko style breadcrumbs
  • 2 teaspoons chili powder
  • ½ cup extra virgin olive oil
  • 1 tablespoon kosher salt

Elotes:

  • 1 cup mayonnaise
  • Zest and juice of 1 lime
  • 1 tablespoon chili powder
  • 1 teaspoon cumin powder
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 ears of corn
  • Garnish: lime wedges

Instructions

Crispy Browned Breadcrumbs:

  • Mix panko, chili powder, evoo and salt together. Toast breadcrumbs in saute pan over low heat or in a preheated oven for 5 minutes. Transfer to a pie pan or plate to cool.

Elotes:

  • Preheat grill to medium or oven to 375°F.
  • Whisk together mayonnaise, zest and juice, chili powder, cumin powder, evoo, and garlic. Set aside.
  • Pull husks back from cob, but don't remove. Remove silk.
  • Brush corn with evoo and salt and pepper. Grill for 6 to 8 minutes per side or until medium brown and crispy.
  • Brush generously with mayonnaise mixture. Roll corn in crumbs after brushing with spiced mayonnaise. Serve with lime wedges.