snackEasyMexican

Esquites (Vegan)

Mexican street corn in a cup with vegan crema, lime, and chile—elote's saucy cousin

⏱️ Prep: 10min🍳 Cook: 15min⏰ Total: 25min👥 Serves: 8🌡️ warm

✓ vegan✓ gluten-free

Ingredients

4 cupscorn kernels(fresh or frozen, charred)
2 tbspolive oil(or vegan butter)
0.5 cupvegan crema(cashew or coconut based)
0.25 cupvegan mayo
2 tbsplime juice(fresh)
0.5 cupvegan cotija(or nutritional yeast)
1 tbspchile powder(or Tajín)

Instructions

Heat oil in large skillet over high heat
Add corn and cook without stirring until charred, about 5 minutes
Stir and char other side
Mix vegan crema and mayo in bowl
Divide corn among serving cups
Top with crema mixture, vegan cotija, chile powder, and lime juice
Serve warm with spoons

💡 Pro Tips

Char the corn for best flavor—high heat in a dry pan or on grill. Fresh corn is best but frozen works. Epazote adds authentic flavor if available. Serve warm in small cups.

📜 History

Esquites are the cup version of elote (grilled corn on the cob), sold by street vendors throughout Mexico. The corn kernels are sautéed with epazote or butter and served in cups with the classic elote toppings. This vegan version uses coconut or cashew crema.

Also pairs well with:

tequilamezcalbeer