Vegan Mexican Street Corn

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Amazing Vegan Mexican Street Corn: tender corn, slathered with creamy vegan mayo, dairy-free parmesan, lime, spicy cayenne, and cilantro. The perfect treat to celebrate Cinco De Mayo, and the summer!

Vegan Mexican Street Corn

For delicious Mexican recipes try these readers favorites: Jackfruit Carnitas Tacos, Loaded Guacamole, Scrambled Tofu Breakfast Mexican-Style

This Mexican Street corn brings back memories of my trip to Mexico 2 years ago in May, and I can't believe how time flies. The street vendors were seen serving local corn grilled and smothered with mayo, Cotija cheese, lime and sprinkled with chili. We enjoyed many vegan tacos, burritos, and sweet and savory tamales. I must say, the food was so flavorful and fresh. 

Mexican photo with Devon and Daevyd at the Mayan ruins

Vegan Mexican Corn On The Cob

I decided to create a vegan version of this popular Mexican treat in my kitchen, using homemade vegan mayonnaise, and homemade vegan Parmesan cheese as a substitute for traditional Mexican Cotija cheese. Although grilling the corn would add another layer of flavor, I made it simple by boiling my corn. This turned out to be a huge hit. 

Traditionally a pungent herb called epazote (Chenopodium Ambrosioides) is added to the boiling water for flavor, epazote is grown as a perennial in Central, South America, Jamaica and here in Florida. Epazote is also called Jesuit's Tea, Semi Contra (Jamaica), Wormseed, Mexican-Tea, Skunk Weed, Goosefoot, Mastruz.

Growing up in Jamaica, epazote was used as a dewormer (anti-parasitic herb) and not as a culinary herb. It was years later when I when living in New Jersey, I noticed that it was growing wild during the summertime after smelling the unique scent of the leaves.

Upon research, I found that it was also great for adding to beans while cooking both for flavor and to reduce gas and bloating. I also found it as an ingredient in the granola sold in the bulk bins at WholeFoods market and discovered it was great as a flavoring for both sweet and savory dishes, as well as having other numerous medicinal benefits. See Here

Epazote is sold fresh or dried at Mexican supermarkets, dried in most major supermarkets in the International aisle or on Online. 

Epazote herb in garden used for boiling mexican street corn

What is Mexican Corn Called?

This Mexican corn on the cob recipe is also called elote.

Mexican Corn Ingredients

Vegan Mexican Corn On the Cob with mayo, vegan parmesan, lime cayenne and lime

What Cheese Goes With Mexican Corn?

The traditional recipe for Mexican corn on the cob calls for Cotija cheese, which is a salty crumbly cheese. recipe is a great substitute, or you can try store-bought versions, like Violife Just Like Parmesan or Go Veggie Parmesan Cheese

This Mexican corn recipe is super easy to prepare, but the flavor is unbelievable. It is easy to adapt this recipe it to fit your tastes as well. You can substitute the vegan mayonnaise for vegan butter like the Earth Balance brand, or you can add vegan sour cream to your vegan mayonnaise. I would love to hear in the comments how you prepare yours. 

steps for making mexican street corn

How To Make Mexican Corn?

Grilled corn is often used to make Elotes, but I'm not a fan of grilling food, after all, I live in Florida and the summertime heat is unbearable; so I boiled my corn in the comfort of my cool air-conditioned kitchen. 

  1. Remove husk of the corn. 
  2. Bring water to boil in a large pot on medium-high, add salt and corn. Return to a boil, reduce to simmer for about 15-20 minutes. 
  3. Turn off the heat and remove corn cobs using a pair of tongs. 
  4. Place corn cobs on parchment paper, slather them with vegan mayo followed by vegan Parmesan. 
  5. Squeeze lime on corn and sprinkle with cayenne pepper or chili and garnish with chopped cilantro.

What Do You Eat With Corn On The Cob?

Mexican corn on a white platter, slathered with vegan mayo, vegan parmesan, cayenne pepper and lime juice


Categories: ,


231 kcal / 966 kJ
8 g
8 g
7 g
Per serving

Cooking Time

10 min
20 min
Ready in:
30 min
4 Servings



  1. Remove the husks from the corn. Bring water to boil in a large pot on medium-high, add salt, epazote, and corn. Return to a boil, then reduce to simmer for about 15-20 minutes. 
  2. Turn off the heat and remove corn cobs, using a pair of tongs. Place corn cobs on parchment paper. Slather them with vegan mayo, followed by vegan parmesan. 
  3. Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Joni
    July 21, 2019

    I had some fresh corn and I’m happy I found your recipe, they were so flavorful and worth the effort to prepare your recipe, thank you.