Print

Mexican Street Corn Dip Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

This creamy and flavorful Mexican Street Corn Dip combines the smoky, spicy, and tangy flavors of traditional Mexican street corn into a delicious vegan and dairy-free dip. Made with blended cashews, corn, spices, and a hint of lime, it’s perfect for serving warm alongside tortilla or corn chips at any gathering.

Ingredients

Cashew Cream Base

  • 1 cup raw cashews (soaked in water 4 to 8 hours, drained and rinsed)
  • 3/4 cup water
  • 1/3 cup vegan mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon hot sauce (or to taste)
  • 1 teaspoon salt (plus more to taste)

Vegetables & Spices

  • 2 tablespoons vegan butter
  • 1/2 medium red onion (diced)
  • 3 cups fresh corn kernels (about 3 to 4 ears)
  • 3 garlic cloves (minced)
  • 1 jalapeño pepper (finely chopped, optional)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • Black pepper (to taste)
  • 2 tablespoons chopped fresh cilantro

For Serving

  • Tortilla or corn chips
  • Chopped fresh cilantro (for garnish)
  • Sliced jalapeño peppers (for garnish)

Instructions

  1. Prepare the Cashew Cream: Place the cashews, water, vegan mayonnaise, lime juice, hot sauce, and 1 teaspoon salt into a high-powered blender or food processor. Blend until completely smooth, scraping down the sides as needed. Set aside this creamy mixture.
  2. Sauté the Onion: Melt the vegan butter in a medium skillet over medium heat. Add the diced red onion and sweat it by stirring occasionally until it starts to soften, about 5 minutes.
  3. Cook the Corn: Add the fresh corn kernels to the skillet and increase the heat to medium-high. Let the corn sit undisturbed for about a minute at a time before stirring. Continue this for roughly 5 minutes until the corn is tender-crisp and has browned spots.
  4. Add Seasonings: Stir in the minced garlic, finely chopped jalapeño (if using), chili powder, ground cumin, and smoked paprika. Cook the mixture for about a minute until the spices become fragrant and coat the corn evenly.
  5. Combine with Cashew Cream: Lower the heat to medium and pour the prepared cashew cream mixture over the corn in the skillet. Stir thoroughly to incorporate all ingredients.
  6. Heat Through: Cook for 1-2 minutes, stirring constantly, until the dip is heated through and just beginning to bubble. If the sauce thickens too much, thin it gently with a splash of water.
  7. Season and Finish: Remove the skillet from heat. Adjust the seasoning with additional salt and black pepper to taste. Stir in the chopped fresh cilantro for a burst of freshness.
  8. Serve: Transfer the warm dip to a serving dish. Garnish with extra cilantro and sliced jalapeños if desired. Serve immediately with tortilla or corn chips for dipping.

Notes

  • For best results, soak cashews for at least 4 hours or overnight to ensure a smooth cream.
  • You can adjust the heat by adding more or fewer jalapeños and hot sauce according to your preference.
  • If you don’t have vegan mayonnaise, you may substitute with a creamy plant-based yogurt or additional cashew cream.
  • This dip is best served warm but can be gently reheated if prepared ahead of time.
  • To make it gluten-free, ensure corn chips are certified gluten-free if needed.

Find it online: https://recipeplenty.com/mexican-street-corn-dip-recipe/