There is this amazing Mexican restaurant near to my house that has the most delicious side of spicy Mexican creamed corn. I honestly never see anyone order it, which is insane to me because I could sit and eat bowls of it all day. It has the perfect amount of spice, creaminess, and sweetness. Seriously a flavor bomb in your mouth!
So, I decided, why not tackle on my own vegan version of a mexican street corn? This turned out to be an incredibly simple and flavor packed addition to my taco night! I cannot wait to make this again!
- about 1 cup of corn (I used frozen but in the right season I will use fresh corn on the cob)
- 1/2 of a jalapeno, finely chopped
- 1 avocado
- 1 large bunch of fresh cilantro, stems included
- 2 tablespoons of Forager Project plain cashewgurt (or replace with any plain nondairy yogurt)
- the juice of 1 lime
- 1-2 tsp of Cholula Hot Sauce
- 1 tablespoon of Braggs nutritional yeast
- 1 tsp of chili powder
- 1 tsp of cumin
- 1-2 cloves of garlic, minced
If using frozen corn, warm the corn in the microwave to defrost then drain any excess water. Line a cooking tray with foil and place your cup of defrosted/cooked corn onto the tray. Sprinkle your finely chopped jalapeno on the tray as well. Then place in the broiler for 20-25 minutes or until the corn has browned. I was able to do this is in my tiny toaster oven but you could do this in a regular oven as well. Just be sure to check on the corn periodically and make sure they do not over brown. You can use a spatula to flip the corn about halfway through.
Then, while the corn is roasting, take out your food processor or high speed blender. You are going to use the rest of your ingredients to make a spicy vegan crema. This crema can be used on it’s own in the future as a topping for just about anything. This crema will give that spicy cheesiness that is expected from a Mexican street corn.
Add in your avocado, cilantro, cashewgurt, lime juice, cholula, nutritional yeast, chili powder, cumin, and minced garlic to your blender. Blend/pulse this mixture for about 1 minute or until completely smooth. You should taste it to see if it needs any more of the spices, I really like heat so I added a bit more cholula for a nice bite! When you have reached the perfect texture and amount of spice you can set this aside until the corn is finished roasting.
When your corn has roasted, take it out of the oven. Pour the corn and jalapenos into a bowl. Then, take your spicy “crema” and fold it right in to the bowl. Mix this until you have married your roasted corn to your crema. You are then ready to serve this dish. It can be served with tortilla chips, as a topping for tacos, or be placed in enchiladas. It is really up to you how you would like to serve it. But I know once you try this you will be making it a staple in your household!
*Note: when making a crema or any blended sauce with fresh cilantro, always use the stems. Do not waste them and throw them away. The stems hold a ton of flavor and will break down so easily when in the processor. Not to mention- you get more for your money when you are using all of what you buy not just pieces of it!