Red Curry Elote
 
Prep time
Cook time
Total time
 
Spicy, creamy, and ready in 20 minutes, this Red Curry Elote is a bold vegan twist on Mexican street corn. Slathered in Thai red curry coconut sauce and topped with tangy coconut yogurt, it’s the perfect plant-based side for summer.
Author:
Recipe type: Appetizer, Side Dish
Cuisine: Plant-based, Thai-Inspired, Mexican-Inspired
Serves: 4 servings
Ingredients
  • 4 ears fresh corn
  • 2 tsp grapeseed or coconut oil
  • ½” inch fresh ginger, minced
  • 1 large clove garlic, minced
  • 1 heaping tbsp Chefs Choice red curry paste
  • ½ cup + 3 tbsp Chefs Choice coconut milk, divided
  • 1 tsp maple syrup
  • ½ lime
  • 1 tbsp vegan butter
  • ¼ cup coconut yogurt
  • 1 tbsp cilantro, minced
Instructions
  1. In a large pot of salted water, boil the corn for about 10 minutes then drain. Meanwhile, make the curry sauce.
  2. Heat a small pan over medium heat. Add the cooking oil, then sauté the ginger, garlic, and curry paste for 30 seconds until fragrant. Mash up the curry paste with a spoon until well mixed. Add ½ cup of coconut milk, maple syrup, and juice of ¼ lime. Reduce to a simmer for 5 minutes, stirring often.
  3. Place the corn on a serving tray. Butter each ear, then spread a thick layer of curry sauce on all sides of the corn.
  4. Mix the yogurt with 3 Tbsp coconut milk. Drizzle the elote with coconut sauce. Garnish with cilantro and a squeeze of lime. Serve and enjoy!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/red-curry-elote/