Dip with Abandon — Vegan Elote Recipe

Sir Kensington's
Jul 27, 2017 · 2 min read

Elote, or Mexican street corn, has been invading our phones this summer. We’ve drooled over this lobster elote and rainbow elote while we’ve been scrolling through Instagram.

Here at Sir Kensington’s, we like to add our own charm to our meals. Instead of eating this dish straight off the cob, we’ve decided to make a tasty dip you can eat with a chip or straight with a spoon — who are we to judge?

We also changed things up by adding a vegan twist by using Fabanaise instead of classic mayonnaise. We use aquafaba and kombu seaweed to replace the texture and savory flavor of egg yolks and the result is just as fab as the real thing!

While summer is still around, gather around a picnic table or fire pit and enjoy our Elote Dip.

Ingredients:
4 cups cooked corn kernels
¼ cup Sir Kensington’s Classic Fabanaise
1 jalapeno, seeded and sliced
3 stalks green onion, sliced
½ tsp chili powder
Juice of one lime
2 tbsp vegan parmesan cheese
2 tbsp vegan butter

Instructions:
1. Heat up a large skillet with your vegan butter and add your corn and jalapeno and let cook for 3–4 minutes. Transfer to a large bowl.
2. Add in the remaining ingredients and mix to combine. Transfer to serving bowl.
3. Serve with chips.

Sir Kensington's
Welcome to a place where words matter. On Medium, smart voices and original ideas take center stage - with no ads in sight. Watch
Follow all the topics you care about, and we’ll deliver the best stories for you to your homepage and inbox. Explore
Get unlimited access to the best stories on Medium — and support writers while you’re at it. Just $5/month. Upgrade