• Tristan Thibodeau, MSN

Oven-Roasted Vegan Mexican Elotes (Corn on the Cob)

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Hello, friends!

Corn on the cob is a classic staple for summertime, and Mexican Elotes does a fantastic job of adding flavor and zest to a very basic vegetable to make it an all-star dish!

However, for those of us that are either intolerant to dairy or choose to avoid it through a plant-based diet eating traditional Elotes is a bit problematic due to the heavy-handed use of mayo, butter, and cheese. I am someone that will cook, test, and recook a recipe until I find a way to recreate a dish such as Elotes without sacrificing flavor! Plus, you can use your oven to roast the corn if you don't have a grill! If you do have a grill, then use it, baby!

This is my take on Mexican Elotes and trust me, it does not disappoint!


Prep Time

10-15 minutes

Cooking Time

25 minutes


4 ears of corn


  • 4 ear of corn

  • 1-2 T of coconut oil

  • 4 T Nutritional Yeast

  • 1 T garlic powder

  • 1 T onion powder

  • 1 tsp ancho chili powder

  • 1 tsp smoked paprika

  • 1/4 C chopped cilantro

  • Juice from 1-2 limes

  • Salt and pepper to taste


  1. Preheat your oven to 450 F (or prep grill)

  2. Husk and rinse ears of corn to remove corn silk

  3. In a bowl or plate large enough to fit each ear of corn, mix together nutritional yeast, garlic powder, onion powder, chili powder, paprika, and salt and pepper.

  4. Coat each ear of corn in coconut oil and roll in spice blend to create a think coating

  5. Arrange each ear of corn on a baking sheet and roast in oven for 20 minutes

  6. Once corn is golden and soft, turn on broiler and cook for another 2-4 minutes to gently char the corn. Be sure to keep an eye on it so that it doesn't burn all over! (learn from my mistakes)

  7. Remove from oven and top with lime juice and cilantro!