I saw a picture of Elote (Mexican corn) in a magazine and glanced over at my last lonely corn on the cob. The thought of drenching the corn with creaminess and then rolling it in cheese sounded pretty good to me. There are actually two recipes here to accomplish your version of Elote. First is the mayo and the second is the ‘cheese’, which you’re going to want to sprinkle on everything!
Prep Time: 10 minutes
Cook Time: 10 minutes
Original recipe from Fat Free Vegan
This recipe makes about a pint of mayo. If you don’t think you’ll use it all within two or three weeks, you may want to make just a half batch or freeze the excess. Tip: This mayo goes well on grilled tofu and avocado sandwiches!
- 12 ounces firm silken tofu
- 1/2 cup raw cashews (about 2 ounces)
- 3 tablespoons lemon juice
- 1 teaspoon prepared mustard (I always like dijon)
- 1/8 teaspoon granulated onion powder
- 1/8 teaspoon smokey paprika
- Salt to taste
- Drain water from tofu and place it with all other ingredients except salt in a high speed blender.
- Blend at highest speed until light and creamy. Add salt to taste and blend again.
- Seal tightly and keep refrigerated. Stir before each use.
- 1/2 cup toasted sesame or sunflower seeds
- 2 Tablespoons nutritional yeast
- 1/8 teaspoon onion powder
- Salt to taste
- Options: add smokey paprika or any other seasonings you like.
- All ingredients go into high speed blender; blend until finely ground. Store in air tight container in fridge for up to two weeks.
- Grill your corn, slather on the mayo first, then roll the corn cob in the parmesan ‘cheese’ sprinkle.