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Overhead view of vegan elote bowl with rice and fresh veggie toppings

Mexican street corn bowl

This Elote has all the flavors people love about Mexican street corn, but turns it into a filling dinner that still feels fresh and easy. The charred corn and creamy sauce do most of the heavy lifting, so the ingredient list stays pretty simple.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 445kcal
Author: Shayne J

Equipment

  • 1 sauce pan
  • 1 skillet

Ingredients

For the Bowls

  • 1 cup uncooked long-grain rice
  • 2 cups water
  • 4 cups corn kernels fresh, frozen, or canned and drained
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 avocado diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely diced
  • ¼ cup chopped cilantro

For the Elote Sauce

Optional Toppings

  • Vegan feta or cotija-style cheese
  • Jalapeño slices
  • Extra cilantro
  • Lime wedges
  • Hot sauce

Instructions

Cook the Rice

  • Add the rice and water to a saucepan and bring it to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let it sit for 5 minutes before fluffing with a fork.

Char the Corn

  • While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the corn, chili powder, smoked paprika, and salt. Cook for 8–10 minutes, stirring occasionally, until the corn is lightly charred in spots.

Make the Sauce

  • In a small bowl, stir together the vegan mayo, lime juice, garlic, chili powder, and salt until smooth.

Assemble the Bowls

  • Divide the rice between four bowls. Top with the charred corn, avocado, tomatoes, red onion, and cilantro. Drizzle generously with the elote sauce.

Finish and Serve

  • Sprinkle with vegan feta, add a few jalapeño slices if you like a little heat, and serve with lime wedges on the side.

Notes

  1. Fresh summer corn will give you the best flavor, but frozen corn works great year-round.
  2. For extra protein, add crispy tofu, black beans, or vegan chicken.
  3. The sauce can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Serving: 1bowl | Calories: 445kcal | Carbohydrates: 56g | Protein: 7g | Fat: 25g | Saturated Fat: 3.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 520mg | Potassium: 780mg | Fiber: 10g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 1mg