This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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When I first visited Mexico years ago I was obsessed with the corn they sold on the street. Elote, aka, Mexican corn, steamed corn lathered in mayo, cheese, lime and chilli. When you list the ingredients it sounds odd but it’s so tasty, especially in corn season. The elote bowl makes a great dip, served with corn tortillas, it’s always a favourite at our supper clubs. I’ve adapted my original recipe to make it vegan, and it’s just as delicious.
Serves 4 as a starter or part of a spread
Elote bowl
2 corn, husks removed
1 tbsp. coconut oil
20g fresh coriander, chopped
2-3tbsp chipotle cashew crema (or mayonnaise)
½ -1 tsp ground arbol or chipotle chilli*
Steam the corn on a medium high heat for 4 minutes until just cooked. Once cool enough to handle, use a sharp knife to slice the corn from the cob.
Heat a large frying pan, add your coconut oil then then corn, cook until the corn becomes a little toasted, about 1-2 minutes. Try not to move the pan too much here to help with the browning and stop the corn breaking up. Stir through the coriander and a squeeze of lime.
Transfer to a serving bowl. Top with a few dollops of chipotle crema and an extra sprinkle of chilli, serve with tortilla chips.
On the cob elote
4 corn cobs
4 tbsp chipotle cashew crema (or mayo)
Pinch nutritional yeast
1 lime, quartered
pinch ground arbol or chipotle chilli
Steam the corn for 4 minutes until tender. Remove from the pan, slather with the crema, a squeeze of lime and a sprinkle of nutritional yeast and chilli.
Chipotle cashew crema
75g cashews, soaked for 4 hours minimum
75ml water
75ml olive oil
1 tsp Dijon mustard
1 clove garlic
1 tbsp nutritional yeast
juice ½ lime
1 tsp apple cider vinegar
1tsp chipotle (or to taste)
salt to taste
Blend all the ingredients for the cashew crema in a high powered blender until very smooth, about a minute, taste for seasoning.
* arbol and chipotle are Mexican chillies. Arbol is very hot, so use sparingly; chipotle is a little less hot but has a smoky flavour. Both can be found from Mexican grocery suppliers such as Cool Chile.
