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vegan mexican street corn in a cup with mayo , almond crema, and queso
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Vegan Mexican Street Corn (Esquites)

Esquites (vegan Mexican street corn) this popular Mexican snack gone vegan is just as delicious as the original, but dairy-free!
Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 365kcal
Author Dora S.


  • 4 ears Corn (3 1/4 cups) kernels cut off
  • 1 sprig Epazote fresh
  • 2 Arbol chiles dried
  • 2 cloves Garlic minced
  • ½ cup Onion diced
  • 1 ½ tbsp. Vegan butter
  • 2-3 cups Vegetable stock



  • Heat a large sauté pan to medium heat. Add butter, as soon as butter begins to melt add onion. Let cook for 3-4 minutes or until onion is tender and translucent.
  • Add garlic, stir, and continue to cook 2 more minutes or until you begin to smell the garlic.
  • Add corn, epazote, and chile de arbol. Stir to combine. Add vegetable broth, enough to barely cover the corn, and lower heat to a simmer. Simmer for about 8 min. or until the corn is tender. Season to taste with salt.
  • Drain some of the corn with a slotted spoon, and place it into cups. Add a squeeze of lime juice, 1 tbsp. vegan mayo, 1 tbsp. almond crema, 1 tbsp. Vegan queso fresco to each cup. Sprinkle some chile powder on top, and some more lime juice if needed. Serve immediately.


Use white corn for better results. I recommend you use a chile powder that doesn’t have lime in it. You can substitute chile jalapeño or serrano for the chile de arbol. To make this with corn on the cob, grill your corn then slather with vegan butter, vegan mayo, vegan queso fresco, and chile powder. You can also use my vegan queso cotija.


Serving: 1serving | Calories: 365kcal | Carbohydrates: 25g | Protein: 5g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 1061mg | Potassium: 367mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4721IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 3mg