Nestled on East Haley Street in Santa Barbara, Rascal’s Vegan—a vibrant brick‑and‑mortar born from beloved pop‑ups by chef Dalan Moreno Griffin—has been turning heads and transforming skepticism into delight with its bold, plant‑based reinventions of Mexican street food.
Their standout dish? A fiery twist on the classic elote that captures the heart of summer. Imagine charred corn kissed by smoke, slathered in house‑made vegannaise, rolled in crushed Takis, and crowned with a zesty vegan parm, cilantro, and a squeeze of lime.
Chef Dalan is on a mission to blow away the myth that vegan food lacks excitement. This spicy elote proves just how crave‑worthy, comforting, and endlessly inventive plant‑based cooking can be—even surprising longtime omnivores with its depth and deliciousness.
You can use mayonnaise or vegannaise, whichever you like! Read the whole story here.
Spicy Elote Mexican Street Corn
Ingredients
- 1/2 cup soy milk
- 1 cup avocado oil
- 1/2 tsp salt
- 2 tsp lemon
- 1 teaspoon mustard
- parmesan or make vegan parm (below)
- 2 corn cobs
- Takis Fuego chips or any spicy chip you like
- cilantro
- lime
Instructions
- First, make vegannaise by whipping 1 part plant milk in a food processor on high, and drizzling in 2 parts avocado oil until it’s thick and whitened. Add salt, lemon, and mustard to taste.
- Grate parmesan cheese, or make vegan parmesan by mixing nutritional yeast, garlic, almonds, and salt in a food processor until fine and crumbly.
- Shuck a fresh corn cob, then boil it to desired softness. Let it cool, and drizzle with the vegannaise. Put some Takis Fuego chips (or any spicy chip you like) in a baggie and smash with rolling pin.
- Sprinkle crushed chips on all sides of corn. Top it with vegan parmesan and cilantro, serve with a wedge of lime.
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