Recipe & Photography: Amber Bremner

This recipe is inspired by Mexican street corn or elotes, a popular street food in Mexico. Elotes is essentially corn on the cob smothered in a mayo mixture, spices, lime, coriander, and traditionally cotija cheese, or Parmesan for those outside of Mexico. Here I’ve used a vegan Parmesan sprinkle made from toasted sunflower seeds and nutritional yeast. Don’t like messy fingers? Cut the charred corn from the cob, toss with the spice mix, a little Parmesan sprinkle, mayo, lime, some red onion and coriander, and serve it as a salad instead.

cobs of sweetcorn, shucked
cooking oil

Spice mix

1 tsp smoked paprika
½ tsp sumac
¼ tsp cumin
¼ tsp salt
pinch of chilli powder

Vegan Parmesan sprinkle

½ cup sunflower seeds
2 tbsp nutritional yeast
¼ to ½ tsp salt (to taste)

To serve

mayonnaise or aioli
chopped coriander
1‒2 limes for squeezing

Stir spice mix ingredients together and set aside.

Toast sunflower seeds in a dry fry pan until golden, then set aside to cool. Blitz sunflower seeds, nutritional yeast and salt together in a food processor until fine. Store in a jar or sealed container (recipe makes more than you’ll need).

Boil corn for 2‒3 minutes then drain. Rub each cob lightly with cooking oil then barbecue until charred on all sides. Use a pastry brush to generously coat the corn with mayo or aioli. Using a spice shaker if you have one, or your hands, generously sprinkle the spice mixture over all sides of the corn, then add some Parmesan sprinkle too. Serve immediately with chopped coriander and limes to squeeze.

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