Elote Loco: Charred Corn with Vegan Fire

1. 01

   Prep the Mayo Dressing

   Pulse the vegan mayo, lime juice, chipotle (seeds and all), and a pinch of salt in a blender or food processor until you've got a glossy, brick-red slurry. Taste it — you want heat and acid in equal measure, a little char on the nose. If it's too thick, thin it with a tablespoon of water.

   ~5 min
2. 02

   Get Your Grill Screaming

   Fire up a charcoal grill or cast-iron skillet to properly hot — you want aggressive heat, the kind that makes you squint. Brush the grates clean or season your pan with a little oil. This isn't a suggestion; heat is your technique here.

   ~5 min
3. 03

   Char the Corn

   Lightly brush the corn cobs with olive oil on all sides. Lay them on the grill and don't touch them for 3–4 minutes until they're blistered and almost black in patches. Rotate a quarter-turn, repeat three more times until all sides have a proper char and the kernels taste sweet-smoky. You should hear them pop quietly as they caramelize.

   ~12 min
4. 04

   The Mayo Coat

   Pull the corn off the heat. While it's still warm enough to hold heat but cool enough to handle, use the back of a spoon or a butter knife to slather the dressing all over — get into the gaps between the kernels. Don't be shy; this isn't garnish, it's the main event.

   ~2 min
5. 05

   Dust and Scatter

   While the mayo is still tacky, dust each cob heavily with smoked paprika — aim for a visible russet coat. Then scatter the crushed tortilla chips over the top (they'll stick to the mayo) and finish with a fistful of coriander leaf. The chips should catch light and look riotous.

   ~2 min
6. 06

   Wedge and Serve

   Set each corn on a plate alongside 2 lime wedges. The acid is your palate-cleanser and your seasoning booster — squeeze it over as you eat. Warn people it's a two-handed, chin-down situation. No apologies.

   ~1 min

First bite: smoke and lime hit at once, mayo coating your teeth. Then the crisp crunch of tortilla chip, the greenness of coriander cutting through. The corn itself tastes like summer — sweet, charred, almost caramelized. By the end, your fingers are sticky, your chin is probably wet, and you're absolutely wondering why anyone puts dairy on this.

• ·Don't skip the char on the corn — raw heat on cold corn is the difference between street-cart magic and lunch sadness.
• ·Make your mayo dressing ahead if you like, but assemble the corn fresh and warm. Cold corn with cold dressing is a missed opportunity.
• ·If you can't find quality vegan mayo, make a quick emulsion yourself: blend aquafaba with lime juice, a touch of mustard powder, and olive oil until it holds. Takes 3 minutes, tastes better.