There are few things in life most people can agree on. But one of them is how damn good Mexican street corn, or "elotes," is. For the home chef, this traditional corn dish can prove a bit intimidating: The timing is tricky, the consistency of the creamy cheese mixture is tough to pull off, and mincing garlic and cilantro proves tedious and messy at best. Just in time for the peak of summer grilling, the folks at Hampton Creek, a mission-focused, plant-based food innovator (you may have heard murmurs of them "disrupting the mayo industry") simplify the recipe for the home cook. Here, chili-dusted pumpkin seeds offer a nice crunch while the creamy sauce you slather on your corn also proves a nice condiment for sandwiches and pasta (make a double batch). Yes, it's vegan. No, you won't notice.
Baja Street Corn (Makes 6 ears of corn)
- 6 ears of sweet corn, husked
- 1 cup Just Mayo Garlic (or mayo of choice)
- 2 tbsp lime juice
- 1/2 cup cilantro, chopped, divided
- 2 tsp Mexican chili powder, divided
- 1/4 cup pumpkin seeds (pepitas), toasted and salted
Preheat grill or grill pan to medium-high heat. Place the corn on a sheet of aluminum foil, making into a pouch with 1/4 cup of water and seal tight. Place on grill's indirect heat and allow to cook for 20 minutes until corn is steam cooked.
Carefully open the pouch and return corn to grill turning continuously until lightly charred. Meanwhile, in a medium bowl mix mayo, lime juice, half of the cilantro, and half of the Mexican chili powder. With a grill brush, baste the Just Mayo sauce on the grilled corn. Garnish with the reserved cilantro, chili powder, and top with toasted pepitas.
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