A mini version of Mexican Street Corn! This elote corn recipe is made with baby corn so it’s a great appetizer or vegetarian party food. Perfect for Cinco de Mayo, Day of the Dead, cookouts and picnics. They’re super easy and you can make the on the grill or stove. 10 mins prep time and 10 mins cooking, and only 115 calories per serving. Easy!
I’ve taken the popular Mexican corn on the cob and made it miniature! Perfect as an appetizer, side dish or party food, these mini Mexican corns are tasty and so easy!
The baby corn is grilled (or you can steam it instead), then brushed with a creamy lime sauce and rolled in parmesan.
It turns little corns into something flavourful and extra special – perfect for picnics, parties and as a side dish.
Mexican Street Corn
Mexican Street Corn (aka Elote) is super popular in Mexico. Often sold at festivals and roadside stalls, they’re usually made with full sized corn on the cob.
For my mini appetizer-sized version, I’ve used the same creamy lime coating, with parmesan and fresh herbs.
Cinco de Mayo Appetizers and Day of the Dead food
If you’re looking for Day of the Dead food or Cinco de Mayo appetizers, you’ve come to the right place. These little elote corns will get you in the party mood.
Also be sure to try these recipes:
Mexican Bean Soup (vegan)
Chipotle Mexican Salad in a Tortilla Bowl (vegan)
Air Fryer Tacos (veggie but easily vegan)
Pico de gallo (vegan)
To drink, you must make horchata.
Dessert simply must be Churros. My son had them last weekend at a market and because instantly smitten.
How to make Mini Mexican Street Corn
The first step is to cook the baby corn. If the weather is good, I like to cook them outside on the barbecue/grill. Then I can add the toppings and people can add them as they like for a cookout or bbq.
If the weather isn’t great, then I make them indoors on a grill pan (as in the picture above). It still gets them lovely and charred. If you don’t have one, you can simply steam the baby corn to cook them.
After the baby corn is cook, you just need to whisk together the mayonnaise, sour cream, cilantro (coriander), garlic, lime zest and juice (and chilli powder, if using). Then just brush the baby corns with the mayo mixture and roll each corn in parmesan and sprinkle with a little extra cilantro/coriander. It’s so easy!
Tips for Mini Elote
- For best results, char the corn slightly on a grill for a smokey street food taste.
- Like it spicy?: add a little extra cayenne sprinkled over the corn at the end.
- Make it vegan: use dairy free mayo, cream or a combo of both and vegan parmesan.
- Make it vegetarian: be sure to use vegetarian parmesan.
- What type of cheese for elote? Usually, Elote is sprinkled with cotija, a Mexican cheese. However it’s not always easy to find, so I’ve used parmesan.
Did you make this recipe? Please let me know how it turned out for you!
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Get the Mini Mexican Street Corn Recipe
Mini Mexican Street Corn
- 12 baby corns
- 1 tbsp oil
- 1 tbsp mayonnaise (or dairy free mayo)
- 1 tbsp sour cream (or creme fraiche or dairy free cream)
- 1 tbsp cilantro (coriander) finely chopped
- 1 clove garlic minced
- 1 tsp lime juice
- 1/8 tsp cayenne
- 2 tbsp grated vegetarian parmesan
- cilantro (coriander)
- 1 lime cut into wedges
- Heat a griddle pan until hot. Lightly brush the baby corn with a little oil, then place onto the hot griddle pan and cook until char lines form, turning occasionally. Alternatively, steam the baby corn for a few minutes or cook on the BBQ grill (carefully so the corn doesn't fall in!).
- Whisk together the mayonnaise, sour cream, cilantro/coriander, garlic, lime zest and juice and cayenne.
- Brush the baby corns with the mayo mixture to coat lightly, then roll each corn in parmesan and sprinkle with a little coriander.
- Serve with a little squeeze of lime.