Vegan Mexican Street Corn (Esquites) Easy Summer Side Dish
This Mexican Street Corn, also known as Esquites, is one of my favorite recipes to bring to BBQs, cookouts, and potlucks. It's creamy, smoky, tangy, and packed with sweet corn, fresh lime juice, and just the right amount of spice. Best of all, no one ever guesses it's completely plant-based until I tell them.
Traditional Mexican street corn is usually served on the cob as elote, while esquites is the same delicious combination of flavors served off the cob in a bowl. I actually prefer esquites because it's easier to serve at parties, travels well, and can be enjoyed warm or cold.
One thing that makes my recipe authentic is the use of epazote, an herb traditionally used by Mexican street vendors to flavor esquites. It has a unique earthy, slightly citrusy flavor that pairs beautifully with sweet corn. Fresh epazote can be found in small Latin markets and dried epazote can be found in many large international supermarkets. If you can't find fresh epazote, fresh cilantro is an easy substitute that still tastes delicious. However, using epazote is worth it! I will link a dried version of this herb below
Why You'll Love This Recipe
Ready in about 20 minutes.
Perfect for BBQs, cookouts, picnics, and potlucks.
Creamy, smoky, tangy, and completely plant-based.
Delicious served warm, chilled, or even as a dip with tortilla chips.
Easy to make with fresh or frozen corn.
Feels fancy and special but is super easy to make.
Cat's Tips for the Best Vegan Esquites
Fresh vs. Frozen Corn
Fresh white summer corn gives this Vegan Mexican Street Corn Salad the sweetest flavor, but you can use frozen corn if necessary. The secret is to cook frozen corn straight from the freezer over medium-high heat with very little water so the extra moisture cooks away quickly. In the recipe if you are substituting frozen corn use only about 1 tablespoon of water for every cup of frozen corn.
The Best Vegan Cotija Substitute
Traditional esquites are finished with crumbly Cotija cheese. For a plant-based version, I like using Follow Your Heart Parmesan because it gives a creamy and cheesy flavor. Another great option is Follow Your Heart Feta Crumbles because the texture and creaminess is similar to Cotija. Be sure to drain the water and grate it if you are using the Vegan Feta.
An Easy Way to Cut Corn Off the Cob
If you've ever chased corn kernels across your kitchen counter, here's a trick I use all the time. Stand the corn cob on its end inside a dutch oven or large sauce pan. Slice downward (carefully), the Dutch oven/ saucepan catches every kernel.
Serving Ideas
This recipe is incredibly versatile. Serve it warm alongside grilled vegetables or veggie burgers, chill it for a refreshing summer salad, or scoop it up with tortilla chips for an easy party appetizer. It also makes a fantastic topping for tacos, burrito bowls, or grain bowls. I love to serve it with my Black Bean and Guacamole Burritos or my Carne Asada Tempeh Tacos
Vegan Mexican Street corn
Ingredients
- 4-6 ears white corn
- 3 Tablespoons of plant based butter
- 1 bunch fresh epazote (about 3 tablespoons chopped) or 3 teaspoons of dried epazote
- 1 jalapeno
- 1/4 cup of vegan mayonnaise
- 1 lime
- Chile de Arbol spice
- Vegan parmesan or vegan feta
- Salt to taste
Instructions
- Shuck the corn and remove it from the cob with a sharp knife. See my tips on how to do that in the blog post above. (If using frozen corn, see tips in blog post)
- Finely chop 1 bunch epazote, you should have about 3 tablespoons.
- Dice 1/2-1 jalapeno.
- Add corn, epazote, jalapeno, 2 tablespoons of plant based butter, and 2 cups of water to a dutch oven or saucepan.
- Cook at a simmer for about 15 minutes until the corn is cooked but still firm.
- Drain the corn, and put it in a serving dish or back in the sauce pan then add in 1 more tablespoon of plant based butter and salt (to taste).
- Mix in about 1/4 -1/2 cup of vegan mayonaise–my favorite brand is Follow Your Heart Vegenaise. You can also sub vegan sour cream.
- Add in the juice of 1 lime and mix the corn very well.
- Top with Chile de Arbol powder and vegan parmesan cheese or vegan feta cheese. If using vegan feta be sure to drain the water, dry the block a bit and crumble it on top.
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