Grilled Mexican Corn

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Grilled Mexican Corn

Grilled corn – south of the border style! This Grilled Mexican Corn on the Cob takes grilled corn to the next level with spices, vegan Cashew Queso , cilantro and fresh squeezed lime.

We call it Grilled Mexican Corn - also known as elotes, a very popular street food in Mexico. Street vendors grill corn on the cob brush it with mayonnaise, butter or Mexican crema, and then sprinkle it with spices and lots of cojita cheese.

This version of the classic Mexican recipe, from Vegan At Times is a dairy-free dream come true, with all of the authentic flavors…..It’s smoky, tangy, spicy, cheesy and super tasty too.


  • 4 ears of corn, shucked

  • 1 teaspoon olive oil

  • 1 recipe Chipotle Cashew Queso (below)

  • 3 scallions

  • 1/2 cup fresh cilantro

  • 1 lime, cut into wedges


  • 1 cup raw cashews

  • 1 can chipotle pepper in adobo, plus adobo sauce to taste

  • 1/2 teaspoon sea salt, more to taste

  • 1/2 cup water, more if needed

Put the cashews in a small saucepan and cover with cold water bu an inch. Turn the heat on medium-high. Let come to a coil, then reduce the heat to simmer for 10 minutes. Drain in a colander with cold water running to cool

Put the cashews in a blender. Add the chipotole, salt, and water. Blend on high speed for 2 minutes, until creamy. If it’s too think, add a little more water. Taste for walt - you may want to add a little more. Add adobo sauce too if you want more smoky heat.


Heat the grill to medium-high.

Lightly coat each ear of corn with olive oil. Place the corn on the grill and grill for 10-12 minutes, turning occasionally, until some of the kernels are charred.

Spread the Chipotole Cashew Queso on the conr and sprinkle with scallions and cilantro. Serve with lime wedges.