Mexican Street Corn Dip

by

 Mexican Street Corn Dip

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 servings
Cuisine: Mexican-Inspired

Recipe Introduction

This Dairy-Free Mexican Street Corn Dip is a vibrant, flavor-packed appetizer that will instantly elevate your summer gatherings. Inspired by the famous Mexican street food elotes, this version keeps all the zesty, smoky, and creamy flavors, but uses completely dairy-free ingredients. Sweet charred corn is combined with a silky cashew-based sauce, vegan cheddar, and finished with bold toppings like red onion, cilantro, vegan feta, and a sprinkle of Tajin. Perfect for barbecues, potlucks, or any casual get-together!

Whether you’re fully plant-based or just looking for a lighter dip option, this recipe delivers big flavor with simple steps.

Why You’ll Love This Recipe

  • Authentic Flavors, Plant-Based Ingredients: Captures the essence of elotes without dairy.
  • Easy to Prepare: Simple prep with pantry staples, no fancy equipment needed.
  • Perfect for Parties: Always a crowd-pleaser with tortilla chips or veggie sticks.
  • Make Ahead Friendly: Can be prepped in advance for hassle-free hosting.

Ingredients

For the Dip:

  • 4 ears fresh corn, shucked (or 3 cups canned/frozen corn)
  • 2 cups raw cashews
  • 1 ½ cups water (for blending)
  • 3 tablespoons lime juice (freshly squeezed)
  • 1 ½ teaspoons salt
  • 2 teaspoons garlic powder
  • 3 tablespoons hot sauce (such as Frank’s Red Hot)
  • 2 cups vegan cheddar cheese shreds
  • 1 jalapeño pepper, finely chopped (remove seeds for less heat)

For Topping:

  • 2 tablespoons red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • ¼ cup crumbled vegan feta (optional)
  • 1–2 teaspoons Tajin seasoning

Instructions

1. Char the Corn

  • Heat a large cast-iron skillet over medium-high heat.
  • Place the ears of corn directly onto the hot skillet and rotate until all sides are slightly charred, about 8–10 minutes total.
  • Remove from heat and let cool slightly.
  • Carefully cut the kernels off the cob and transfer to a bowl.
  • Alternate Method: Grill corn on an outdoor grill for about 3 minutes per side until charred.

2. Prepare Cashew Cream

  • Boil 3–4 cups of water and pour over the raw cashews.
  • Let soak for at least 5 minutes (or soak in cold water overnight if preferred).
  • Drain and rinse the soaked cashews.
  • In a high-speed blender, combine:
    • Soaked cashews
    • 1 ½ cups fresh water
    • Lime juice
    • Salt
    • Garlic powder
    • Hot sauce
  • Blend until completely smooth and creamy.

3. Assemble the Dip

  • Preheat oven to 375°F (190°C).
  • In an oven-safe baking dish (such as a 9-inch pie dish), combine:
    • Blended cashew cream
    • Most of the charred corn (reserve some for garnish)
    • Vegan cheddar shreds
    • Chopped jalapeño
  • Stir until fully mixed.

4. Bake

  • Bake uncovered for 25–30 minutes until hot and bubbly.
  • Remove from oven and top with:
    • Reserved charred corn
    • Red onion
    • Fresh cilantro
    • Vegan feta (if using)
    • Tajin seasoning

5. Serve

  • Serve immediately with tortilla chips, corn chips, or fresh cut veggies.

Substitutions & Tips

  • Corn Alternatives: Use canned or frozen corn kernels (thawed and dried).
  • Nut-Free Option: Substitute raw slivered almonds for cashews (soaked longer for creaminess).
  • Adjust Spice Level: Control heat by adjusting jalapeño and hot sauce amounts.
  • Make Ahead: Assemble the dip (without toppings) up to 24 hours in advance and refrigerate. Add toppings right before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven or microwave.

Nutritional Information (Per Serving)

  • Calories: 220 kcal
  • Carbohydrates: 15g
  • Protein: 6g
  • Fat: 16g
  • Saturated Fat: 4g
  • Sodium: 682mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin C: 6mg
  • Iron: 2mg

Serving Suggestions

  • Pair with fresh guacamole, salsa, or vegan queso for a full appetizer spread.
  • Serve warm as a side dish for grilled proteins or BBQ spreads.
  • Add to tacos or burrito bowls for extra creaminess and flavor.

This Dairy-Free Mexican Street Corn Dip is a true showstopper: creamy, smoky, and bursting with bold Mexican-inspired flavors. Your guests will never guess it’s completely plant-based!

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