A healthier twist on classic Mexican street corn that is Whole30-compliant, dairy-free, and mayo-free, featuring a zesty avocado-lime spread and smoky spices for bold flavor.
If you don’t have a grill, roast corn in the oven at 425°F (220°C) for 20 minutes, turning halfway. Use ripe avocado for best creaminess. Toast pumpkin seeds for added crunch. Adjust spice levels to taste. Serve warm, not hot, for best texture. Leftovers can be refrigerated up to 2 days and reheated gently.
Keywords: Whole30, elote, Mexican street corn, dairy-free, mayo-free, healthy, grilled corn, avocado, gluten-free