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Vegan Mexican Street Corn

Vegan Mexican Street Corn (Esquites)

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  • Author: Anna Rios
  • Total Time: 20
  • Yield: 8 cups 1x
  • Diet: Vegan


Esquites (vegan Mexican street corn) are perfect for a delicious appetizer, snack, or side dish. Grilled corn with vegan butter, topped with vegan cotija cheese, lime juice, chili powder, and vegan mayo.


  • 4 ears of corn
  • 1 tbsp vegan butter
  • Salt to taste
  • 1/4 cup vegan mayonnaise
  • 13 limes, cut into quarters
  • 1/2 cup vegan Cotija* (see above)
  • Chili powder to taste* (see above)

If boiling the corn:

  • 4 ears of corn
  • 1 tbsp vegan butter
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 sprig of fresh epazote
  • Salt to taste


Stove or Grill:

  1. Turn a griddle on medium-high heat if using the stove.
  2. Peel the husks off the ears of corn. Brush with melted vegan butter.
  3. Grill for 10 minutes and then flip to the other side.
  4. Grill on all sides until it is slightly charred.
  5. Once cooled off a bit, use a knife to cut the corn kernels off.


  1. Turn pot on medium heat and add butter.
  2. Once melted, add garlic and cook for 1 minute.
  3. Next, add vegetable broth, epazote, salt, and corn.
  4. Simmer on low-medium heat for about 10 minutes or until corn is cooked.
  5. Drain corn and use a knife to cut the corn kernels off.

Dress it up:

  1. Add corn kernels to a cup or bowl.
  2. Add a small spoonful of vegan mayo and vegan cotija.
  3. Sprinkle with some Mexican chili powder, add lime juice, sprinkle cilantro on top, and enjoy!



*see above for storing tips

  • Prep Time: 5
  • Cook Time: 15
  • Category: Sides
  • Method: Stove
  • Cuisine: Mexican