Dip with Abandon — Vegan Elote Recipe

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.