Serve these elotes for a BBQ side, then also check out our recipe for esquites (Mexican street corn salad).
*This recipe is gluten-free according to industry standards
Made popular by street food vendors across the US, the traditional version of elotes is basted with soured cream or ‘crema’ before being sprinkled with crumbly cotija cheese, chilli powder and a good squeeze of lime juice. This variation relies on cashews to replicate both the crema and the cotija, and the results are remarkably creamy and satisfying.
This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.
- cashews 160g, (soaked in boiling water for 1 hour)
- lime 1, zested and juiced
- apple cider vinegar 1 tbsp
- rapeseed oil ½ tbsp
- oat milk 4 tbsp
- dried ancho chilli 1, stalk and seeds discarded (or 2 tbsp ancho chilli powder – see notes below)
- smoked paprika 1 tsp
VEGAN COTIJA CHEESE
- cashews 80g
- lime juice 1 tsp
- apple cider vinegar 1 tsp
- flaky sea salt 2 tsp
- nutritional yeast flakes 2 tsp , see notes below
- corn cobs 8
- rapeseed oil 2 tbsp
- coriander a small bunch, finely chopped
- lime 1, quartered
Ancho chillies are dried poblano chilli peppers. Chipotle chillies are smoke-dried jalapeño chillies. Both are available from Waitrose and online.
Nutritional yeast flakes are deactivated yeast left over from beer-making that have a cheese-like flavour, often used to add umami to vegan and vegetarian recipes. It is available from ocado.com and health-food shops.
Listen to our interview with Richard Makin here...
- Kcals 324
- Fat 20.9g
- Saturates 3.5g
- Carbs 17.6g
- Sugars 5g
- Fibre 9g
- Protein 11.9g
- Salt 1.5g