Can I Make Mexican Street Corn VEGAN?! Vegan ELOTES + CORN DIP | The Edgy Veg

Can I Make Mexican Street Corn VEGAN?! Vegan ELOTES + CORN DIP | The Edgy Veg

August 6, 2019 100 By William Morgan


– 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. 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. If you’re new here, welcome. Please hit that Subscribe
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out on new vegan recipes every single week, and I’ll
see you guys next time. Bye.