Red Curry Elote

Hot take: Elote is already perfect. But add Thai red curry and coconut drizzle? Next-level.

This Red Curry Elote is the kind of dish that turns heads at BBQs and makes you feel like a plant-based magician. It’s creamy, spicy, tangy, and a little sweet—basically everything I love in food, all rolled onto a juicy cob of corn.

Even better? It’s ready in just 20 minutes and made with real, wholesome ingredients. Think Thai red curry paste, coconut milk, lime, and a swirl of dairy-free yogurt. I used my favorite pantry staples Chef’s Choice for both the curry paste and coconut milk

It’s giving:
✨ backyard BBQ with global flavor
✨ summer night with a spicy kick
✨ street food meets spa day (all clean ingredients!)

It’s so easy:

• Boil your corn until it’s juicy and tender

• Whip up a quick red curry sauce in one pan

• Butter those cobs, slather with sauce

• Drizzle with a coconut yogurt swirl

• Top with cilantro and a squeeze of lime

And just like that—you’ve got a show-stopping vegan side dish that tastes like it took way more effort than it did.

This recipe is perfect for entertaining, impressing your non-vegan friends, or treating yourself to something a little extra on a weeknight. Because you deserve delicious things, always.

Tag us @carrotsandflowers if you make it—we love seeing your creations!

Pin the photo below to save this recipe for later! For more fabulous summer recipes, try my Buffalo Jackfruit Quesadillas or my Jackfruit Crabcake Sliders.

Red Curry Elote

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

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: Carrots and Flowers

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!

3.5.3226