Melissa’s Street Corn
One of my favorite things about owning a plant-based catering company was menu development. Every day, we met people who claim to have never eaten vegan food (hello, Oreos), but when they read our menus and see so many familiar dishes, it slowly becomes clear that plant-based cooking is so much more than salads.
My business partner and dear friend Melissa shared this delicious vegan spin on a SoCal classic, elote (or street corn). It’s usually made with mayo, sour cream and cotija cheese, but with so many vegan substitutes available at grocery stores, this recipe is pretty easy to make.
When the weather starts to warm up, there’s nothing better than spending time outside and grilling! This recipe is great for parties and get-togethers because guests can build their own corn cob and add as much or as little of each ingredient as they’d like.
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Melissa’s Vegan Street Corn
Ingredients
Ingredients
- corn on the cob in the husk
- Earth Balance vegan butter
- nutritional yeast
- vegan sour cream
- finely chopped chives
- salt and pepper
Instructions
Directions
- Preheat gas grill to 300 degrees.
- Grill the corn directly on the BBQ in the husk until blackened all the way around. Once corn is finished cooking, carefully pull the husk off the corn and de-silk.
- While the corn is hot, brush with a layer of butter and vegan sour cream. Sprinkle with nutritional yeast, salt and pepper. Garnish with chopped chives.
- Serve warm and enjoy!