I know what you’re thinking.  ‘Good grief!  Somebody just buy this woman a flight to Mexico, already!’

And I would like you to know that I am totally open to all forms of bribery, corruption and gifts in any shape or form.  No questions asked.  (I’m kidding, Big Brother, just relax).

I’ve been to Bali more times than I care to admit but I’ve never been to Mexico.  Ooh, is it just me or does that line sound like it would make the basis of a great song?  Anywho…  the grilled corn sold by Balinese street vendors was my absolute favourite treat (besides cocktails, of course).  Freshly grilled over hot coals and smothered with satay sauce, it was pretty hard to beat.


Balinese Street Corn
photo credit: rickyqi via photopin cc


Beautiful grilled corn  memories coupled with the fact that I am alllll about Mexican food right now made me curious about trying a vegan version of Elote – the traditional Mexican street corn.

I used Macadamia nuts as the sauce base just because they’re a little less sweet than raw cashews and provide a more ‘mayonnaise flavour’.  My extensive research (ahem, thank you Wiki) has led me to believe that traditional street corn often features cheese, and you can definitely add a couple of tablespoons of nutritional yeast to this sauce if you fancy a cheesy flavour.

As for me, I was just blissfully happy with a spicy, creamy, tangy, nut-mayo sauce and daydreams of Mexico…


photo credit: Stewf via photopin cc


  • 4 corn cobs, husks removed
  • 1 cup raw macadamia nuts
  • 1/2 cup water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric (optional – for colour mainly)
  • 1 clove garlic, crushed
  • 1 lime, juiced
  • Sea salt and cracked pepper
  • Smokey ground paprika
  • Fresh coriander leaves, chopped
  1. Combine sauce ingredients – nuts, water, vinegar, cayenne, turmeric, garlic, and lime – in a blender and allow to soak for an hour (or as long as possible).
  2. Blend sauce ingredients on high speed until smooth and creamy.
  3. Grill corn cobs on a hot plate or BBQ until just char-grilled (using a little oil or vegan margarine if you like).
  4. Remove cobs from heat and brush with sauce.
  5. Season with salt & pepper and sprinkle with paprika and coriander leaves.
  6. Enjoy!



8 Comments on Vegan MoFo Elote (Mexican Street Corn)

  1. Reia@TheCrueltyFreeReview
    October 26, 2012 at 2:23 am (12 years ago)

    Those look so good! Great idea using macadamia nuts-sometimes when making a nut-based cream it can be a little too sweet, depending on the nut. This is much more sophisticated than just slathering on butter!

  2. Kristy
    October 26, 2012 at 4:27 am (12 years ago)

    Oh my gosh, I love corn on the cob with a passion- these have my drooling all over the place (it’s terribly unattractive). 😉

    • * Vegan Sparkles *
      October 29, 2012 at 3:48 pm (12 years ago)

      haha, ohhhhh so messy but so delicious! 😉

  3. Somer
    October 30, 2012 at 6:05 am (12 years ago)

    Oh girl I’ve had real Mexican street corn many times before going vegan. I’m adoring your macadamia nut mayo! YUM!

    • * Vegan Sparkles *
      October 30, 2012 at 8:07 pm (12 years ago)

      It was delish and then I even used some of the leftover mayo on a salad the next day! Multi tasking, vegan awesomeness, YEAH! 🙂

  4. Fatalenora@gmail.com
    August 30, 2014 at 1:29 am (10 years ago)

    I used chipotle mayo the Chipotle Vegenaise

    • Vegan Sparkles
      August 31, 2014 at 12:01 pm (10 years ago)

      Love it! 🙂