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Mini Mexican Street Corn

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 Day of the Dead, Cinco de Mayo, cookouts and picnics.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 115 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 12 baby corns
  • 1 tablespoon oil
  • 1 tablespoon mayonnaise (or dairy free mayo)
  • 1 tablespoon sour cream (or creme fraiche or dairy free cream)
  • 1 tablespoon cilantro (coriander) finely chopped
  • 1 clove garlic minced
  • 1 teaspoon lime juice
  • ⅛ teaspoon cayenne
To serve
  • 2 tablespoon grated vegetarian parmesan
  • cilantro (coriander)
  • 1 lime cut into wedges

Instructions

    Cup of Yum
  1. 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!).
  2. Whisk together the mayonnaise, sour cream, cilantro/coriander, garlic, lime zest and juice and cayenne.
  3. Brush the baby corns with the mayo mixture to coat lightly, then roll each corn in parmesan and sprinkle with a little coriander.
  4. Serve with a little squeeze of lime.

Nutrition Information

Calories 115kcal (6%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 5mg (2%) Sodium 63mg (3%) Potassium 102mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 165IU (3%) Vitamin C 7.6mg (8%) Calcium 37mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 115

% Daily Value*

Calories 115kcal 6%
Carbohydrates 10g 3%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 63mg 3%
Potassium 102mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 165IU 3%
Vitamin C 7.6mg 8%
Calcium 37mg 4%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.