Seasoned corn covered in white sauce next to a lime on a plate

Vegan Elote with Tajin

In this Mexican recipe, fresh corn on the cob is slathered in a spicy, cheesy, vegan sauce and sprinkled with Tajin and coriander. Shared by Yvis from Latin Soul by Yvis. 



4 corns on the cob

½ cup vegan grated parmesan

2 cloves garlic, minced

1 tbsp coriander chopped

Tajin seasoning to taste


Lemon Cream

1/2 cup vegan mayonnaise

1/4 cup vegan sour cream

2 tbsp lemon juice



  1. Lemon Cream: Mix all the ingredients and set aside in the refrigerator until ready to be used.
  2. Preheat your grill.
  3. In a small bowl, mix together grated cheese, garlic and coriander. Mix to combine ingredients and set aside.
  4. Boil the corn for 15 minutes.
  5. Grill the corn for about 5 -10 minutes, until it is slightly charred.
  6. Immediately off the grill, while the corn is still hot, spread each cob of corn with lemon cream.
  7. Sprinkle each corn with the cheese mixture, rotating the corn to cover it entirely. 
  8. Sprinkle with Tajin and coriander.
  9. Last, a squeeze of lemon.

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