- Well, that was a fail.
Let's try that again.
(mid-tempo music)
Hey, guys, it's Candice from The Edgy Veg,
and I wanted to try making a dish
that I always see in Mexican restaurants
and can never enjoy.
It is Mexican street corn, or vegan elotes.
I always see it, and I want to eat it.
I can't.
All right, so today I'm going to show you
how to do the traditional Mexican street corn,
and also, a really fun, easy way for you
to take your leftover corn
and make it into a corn dip or a corn salad.
So let's try to veganize this thing.
(chomping)
All right, when you break down Mexican street corn,
it is grilled or roasted corn,
topped with Mexican sour cream
and then the Mexican cheese, cotija.
Let's hope that's correct.
Let me know in the comment section
if I mispronounced that terribly,
and maybe phonetically write it out for me
so I don't keep screwing up this cheese name.
And then some chili powder, some lime, and cilantro.
So super, super easy.
And I'm gonna add my little own vegan twist to it.
So instead of the sour cream,
I'm going to use a Mexican mayo.
A Mexican mayo. (bleeps)
A vegan mayo, and a vegan sour cream.
You can use cashew cream
or just the regular Tofutti soy sour cream.
And then I found this Greek-style vegan cheese.
It's nice and salty, almost like a feta.
It's almost like a mix between the Mexican cheese
and the feta cheese.
So it's a really nice alternative.
And I have some ancho chili pepper.
I'm gonna add some garlic in there, some salt, some lime.
Let's throw this thing together.
Okay, so I have just like partially husked corn.
You just want to take the silky fibers
and the husks off of it.
If you're doing it in the oven,
I live in a condo, so I do not have a barbecue,
so this is just like a really delicious way to make corn.
I mean, you can also do it on the stove with boiled corn,
but I think roasted corn is the best.
So I have the oven preheated to 400 degrees Fahrenheit,
and I'm just gonna throw these right onto the rack.
All right, so I'm going to roast that for about 25 minutes.
All right, while the corn is roasting in the oven,
I'm just gonna throw the sauce together,
and I'm gonna start with chopping some cilantro.
So about, you know, a tablespoon, a little bit more,
for garnish as well.
Just a rough chop.
It doesn't have to be perfect.
And then you can throw that right into the bowl.
Save a little extra for garnish.
And then into that same bowl,
I am going to add a tablespoon
of freshly squeezed lime juice.
I'm gonna add a couple of cloves of garlic.
Just minced garlic.
I'm gonna add our vegan mayo.
And if you have just have vegan sour cream,
you can just use the sour cream without the mayo,
but I find that the mayo gives it a nice, I don't know,
an additional depth of flavor, if you will.
The sour cream generally doesn't have much flavor anyway.
And then we're going to add the vegan sour cream.
And I'm just using soy sour cream.
A little pinch of salt.
And then you can just whisk that together.
All right, let's assemble these guys.
We have the corn here.
We're just gonna spread the cream across each piece of corn,
top it with the vegan cheese,
throw some chili pepper on there, cilantro,
and call it a day.
So it's definitely a super messy dish,
which is kind of the fun of it.
So just spread the cream all the way around.
You can do as thin or as thick as you want.
Just make sure there's enough for the cheese to stick to.
It's so eerily silent.
But I have nothing else to say about spreading cream.
(laughs)
All right, so I have taken this vegan soul feta,
just crumbled it up into a little bowl here,
and we're just top the corn with the feta.
And again, you can do as much or as little as you want.
I like to add a lot 'cause it's super tasty.
Not that this adds a lot of heat,
but if you don't like heat, you can leave this out,
but I'm just add a little bit of chili powder
across every single one.
And if you don't like heat,
you can sub the chili powder for paprika.
And then we are going to top that with some cilantro.
And it's super easy dish that just looks really pretty,
so it's good for barbecues,
if you want something that just,
I know these are super aesthetically pleasing,
it's very Pinterest,
but you want just a quick, easy side dish.
And then, when I serve it,
I like to serve it with a side of cilantro
as well as some lime wedges.
So I'm just gonna arrange that, maybe like this.
Add some lime wedges that you can squeeze over top
when you serve it.
And there you go.
So recipe number two is a great way to use
all the leftover ingredients that you have
from making the Mexican street corn.
I like to call it Mexican street corn salad,
or even like a corn dip that you can dip tortilla chips in.
So the first thing we're gonna do
is take the leftover corn.
So you can either cut the corn kernels off of the cob
for any leftover corn that you have,
or use canned corn or even frozen corn.
Then we're gonna add some red onion,
just roughly chopped, diced red onion.
It adds a nice color.
And then the cilantro.
I don't know about you, but whenever I buy cilantro,
it almost always goes bad before I can use all of it
because they sell so much of it at once.
Then we're gonna add the cheese.
So add some of the cheese, so whatever you have left over.
And then, because I almost always make
too much of this sauce,
we are gonna add that in there as well,
and give it a good toss.
And it's just a nice, vibrant salad or dip.
The sauce you add, the more it becomes like a dip,
and you can just add a little bit
and then it's more of a dressing.
And I like to add a little salt.
It'll just bring out all the flavors.
And of course, some squeezes of lime.
Ooh.
And then last but not least, after I have cleaned my hands,
you can add some chili powder as well.
So again, I'm using the ancho chili powder.
You can use paprika if you don't like heat,
or leave it out completely,
but I do like the color that it adds to it,
and it just adds like a little hint of spiciness.
And there you go.
So you can dip some tortilla chips in there
or have it as a side salad.
Really great and it's just like light and fresh,
perfect again for a barbecue
or Cinco de Mayo that's coming up.
(mid-tempo music)
All right, guys.
There you have Mexican street corn two different ways.
Actually three, if you count this as a dip
and also as a salad.
But yeah.
Perfect for a barbecue, perfect for Cinco de Mayo.
Just an easy dinner that looks super impressive
if you're having guests over
or you just want to treat yourself.
So yeah.
I'm so excited to dig into this.
This cheese is everything.
If you get a chance to get your hands on this,
definitely do so.
Oh my God, it's so good.
And it's super messy.
You need to make this.
If you guys liked these recipes,
make sure to give this video a big thumbs-up.
Let me know in the comment section below
what you guys are making for Cinco de Mayo,
or if you guys have any requests for barbecue,
like fresh, fun barbecue recipes,
leave them down there as well.
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every single week, and I'll see you guys next time.
Bye.