Vegan elote (Mexican street corn) recipe
 Elote, a classic Mexican street food, is grilled corn, smothered in mayo, cheese, lime and chilli. Gaz Oakley's gives it a vegan makeover with plant-based mayo, cheese and chipotle. Each serving provides 393 kcal, 7g protein, 19g carbohydrates (of which 4g sugars), 31g fat (of which 19g saturates), 5g fibre and 1.4g salt. 100g/3½oz vegan butter, softened 2 tsp chipotle paste2 garlic cloves, crushed1 lime, zest and juice handful fresh coriander, roughly chopped, plus extra to garnish½ tsp sea salt2 sprigs fresh rosemary8 corn on the cob2 tsp chilli powder drizzle hot sauce (optional)100g/3½oz vegan feta-style cheese (optional) 100g/3½oz vegan butter, softened 2 tsp chipotle paste 2 garlic cloves, crushed 1 lime, zest and juice handful fresh coriander, roughly chopped, plus extra to garnish ½ tsp sea salt 2 sprigs fresh rosemary 8 corn on the cob 2 tsp chilli powder drizzle hot sauce (optional) 100g/3½oz vegan feta-style cheese (optional) Method Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash.Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined.Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill.Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue.Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately. Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash. Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash. Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined. Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined. Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill. Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill. Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue. Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue. Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately. Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately.