This easy Mexican street corn dip combines all the flavors of street corn into a creamy, smokey corn-filled dip. Sweet summertime corn is simple to make and totally delicious, especially with baby bell peppers as my favorite scoop chips. It's a delightful vegan summer appetizer. So, dip into this Vegan Mexican street corn dip!
Summer is a time for picnics, barbecues, and parties, and this easy Mexican street corn dip is the perfect summertime vegan appetizer. Served hot or cold, this vegan Mexican street corn dip tastes like heaven, so grab the chips and get dipping! This is one of my favorite recipes, for good reason.
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We love corn, and I needed a quick and easy one-pan dip recipe I could whip up in under 30 minutes for a party. And I love quick recipes, so this is my new favorite easy vegan dip recipe.
Fresh Corn Vs. Trader Joe's Roasted Corn
Although I prefer fresh summer corn, it was a little too early in the season. However, I found a bag of frozen Trader Joe's Roasted Corn that worked perfectly. Five ears of fresh grilled corn on the cob work just as well.
Similarly, canned corn works just as well!
Mexican Street Corn Dip Ingredients
- Corn: You can grill fresh corn on the cob or use canned or frozen corn. I used Trader Joe's roasted corn.
- Red Bell Pepper: Red bell peppers are sweet and vibrant in color.
- Onions: I used white onions, which caramelize when cooked with the other ingredients.
- Jalapeños: Jalapeños add flavor. Remove the seeds and veins for a milder version. Add a few seeds to the mixture if you prefer a hotter option.
- Cilantro: Cilantro adds freshness and additional flavor.
- Smoked Paprika: Smoked paprika has a chargrilled flavor from being dried over oak wood fire
- Chili Powder: Chili powder can taste mild to moderately spicy, depending on the amount of cayenne pepper in the blend. It can also have an aromatic and savory flavor profile with cumin, oregano, and garlic notes.
- Vegan Cream Cheese: I make homemade cashew vegan cream cheese.
- Vegan Sour Cream: I also make homemade vegan sour cream from cashews.
- Cayenne Pepper: The spice has an intense aroma that smells sweet and slightly smokey.
- Garlic: I prefer using fresh minced garlic for the best flavor.
- Salt/Pepper: Salt and pepper enhance all the favors in the dip.
- Lime Juice: Lime juice gives the dip a citrus, fresh finish.
Mexican Street Corn Dip Ingredient Susbtitutions
- Use canned, frozen, or fresh corn on the cob. Corn on the grill gives it a naturally smoky taste.
- Serrano peppers are often substituted for jalapeños in recipes. However, they are hotter than jalapeños.
- If you taste soap when you eat cilantro, try Mexican oregano.
- To substitute chili powder, for every 1 tablespoon of chili powder, use 2 teaspoons paprika, 1 teaspoon cumin, and a scant ¼ teaspoon cayenne. You can customize the cayenne to taste based on your spice preference.
- Choose your favorite store-bought vegan cream cheese and sour cream. Or use the substitutes provided in the vegan sour cream or vegan cream cheese.
- Hot paprika is a closer match for cayenne pepper as a substitute ingredient as it has more heat than the sweet paprika.
- I like jarred minced garlic if I don't have fresh garlic available.
- For a substitute for lime juice, Use any vinegar, including regular apple cider vinegar, red wine vinegar, or white vinegar. Vinegar has a strong taste, so add it slowly. Start with about ½ the amount the recipe calls for lime juice and taste.
How to Make Mexican Street Corn Dip
The best Mexican street corn dip is made in one pan! Yes, one pan. I love one-pot meals, and this one is no exception. Often, I need a quick and easy appetizer for a party or for people to stop by. This vegan dip recipe is no exception.
- Take the vegan cream cheese out of the refrigerator and allow it to sit until room temperature.
- Add the minced garlic, onion, red bell pepper, and jalapeños in a large skillet over medium heat.
- Add the lime juice as the vegetables begin to cook, and the onion becomes translucent.
- Sprinkle the chili powder, salt, pepper, smoked paprika, and cayenne pepper into the cooked vegetables.
- Now, add the roasted corn (or any corn you use).
- If frozen, cook it through before continuing the recipe. If not, heat the grilled or canned corn, and proceed.
- Then, add the cilantro.
- Using a spoon, add the vegan cream cheese (at room temperature). Fold into the mixture until melted.
- Next, add the vegan sour cream to the pan. Again, allow it to melt into the corn mixture.
- Once combined, spoon into a bowl.
- Serve warm or place in the refrigerator for a thicker, cold dip.
- The sip can also be reheated later if you want to eat it warm.
Serving Suggestions
As many of you know, I love making my own scoop chips from baby bell peppers. Cut them in half lengthwise, remove the seeds and stem, and have the perfect healthy scoop chip.
- Spoon this easy Mexican street corn dip into a baked potato.
- This recipe is great for vegan tacos.
- Serve as an appetizer with your favorite chips and veggies.
- You can add the street corn dip to your favorite tofu scramble as a topping.
Recipe Variation
Make the vegan Mexican street corn dip in the crock pot if you prefer!
- Put all the recipe ingredients into the base of the crockpot except for the vegan cream cheese, sour cream, and cilantro.
- Cook on low for 4 hours or high for 2 hours.
- In the last 10 minutes, add the vegan sour cream and cream cheese.
- Stir until melted.
- Cook covered for another 10 minutes; add the cilantro.
Recipe FAQs
Corn is a healthy grain and a source of fiber, vitamins, minerals, and antioxidants. It may promote eye and digestive health. Refined corn products, however, such as tortilla chips, offer fewer health benefits.
It is classified by botanists as a fruit, as are tomatoes, green peppers, cucumbers, zucchini, and other squashes.
In addition to its cholesterol-lowering benefits, corn is a rich source of antioxidants like zeaxanthin and lutein, which some studies have indicated can benefit the heart.
Tips
- If using frozen corn, you don't need to cook it. Just allow it to cook in the pan with the other ingredients.
- If you prefer whole-grilled vegan Mexican Street corn, check out the recipe in this link.
- If grilling fresh corn on the cob, cut it from the cobs and let it heat in the pan before adding the other dip ingredients.
- When working with jalapeños, wear gloves and remove the seeds and veins before chopping.
- Add a few jalapeno seeds or more cayenne pepper for a spicier dip. Remember, you can always add more spice, but you can't take it away, so if you are sensitive to spice, add it in small amounts, taste it, and then add more.
- This easy Mexican street corn dip can be served hot or served cold for a thicker dip.
- Or reheat it cold, dip it later, and eat it warm.
If you love vegan Mexican street corn, you have to try this easy Mexican street corn dip!
📖 Recipe
Easy Mexican Street Corn Dip
Ingredients
- 1 16 ounce bag frozen roasted corn or 5-6 ears of grilled corn, or canned corn (drained)
- 2 cloves garlic minced
- 1 white onion diced
- 1 red bell pepper diced
- 2 jalapeno peppers deseeded, veins removed, and diced
- 1 lime juiced
- 2 Tablespoons chili powder
- 1 pinch salt and pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- ¼ cup cilantro roughly chopped
- 6 ounces cashew cream cheese room temperature
- ⅓ cup cashew sour cream
Recipe Variation: Crockpot Option
- Put all the recipe ingredients into the base of the crockpot except for the vegan cream cheese sour cream, and cilantro.
- Cook on low for 4 hours or high for 2 hours.
- In the last 10 minutes add the vegan sour cream and cream cheese.
- Stir until melted.
- Cook covered for another 10 minutes; add the cilantro.
Instructions
- Take the vegan cream cheese out of the refrigerator and allow it to sit until room temperature.
- In a large skillet over medium heat, add the minced garlic, onion, red bell pepper and jalapeños.
- Add the lime juice as the vegetables cook, and the onion becomes translucent.
- Sprinkle the chili powder, salt, pepper, smoked paprika, and cayenne pepper into the cooked vegetables.
- Now, add the roasted corn (or any corn you use).
- If frozen, cook it through before continuing the recipe. If not, heat the grilled or canned corn, and proceed.
- Then, add the cilantro.
- Using a spoon, add the vegan cream cheese (at room temperature). Fold into the mixture until melted.
- Next, add the vegan sour cream to the pan. Again, allow it to melt into the corn mixture.
- Once combined, spoon into a bowl.
- Serve warm or place in the refrigerator for a thicker, cold dip.
- The sip can also be reheated later if you want to eat it warm.
Video
Notes
- If using frozen corn, you don't need to cook it. Just allow it to cook in the pan with the other ingredients.
- If you prefer whole-grilled vegan Mexican Street corn, check out the recipe in this link.
- If grilling fresh corn on the cob, cut it from the cobs and let it heat in the pan before adding the other dip ingredients.
- When working with jalapeños, wear gloves and remove the seeds and veins before chopping.
- For a spicier dip, add a few jalapeno seeds or more cayenne pepper. Remember, you can always add more spice, but you can't take it away, so if you are sensitive to spice, add it in small amounts, taste it, and then add more.
- This easy Mexican street corn dip can be served hot or cold for a thicker dip.
- Or reheat it cold, dip it later, and eat it warm.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Judy
Haven’t made it yet, can I do it in the instant pot, how long? Thanks in advance Kathy 😀
Kathy Carmichael
Hi Judy, Cook on steam for 5 minutes if you use cooked or frozen corn. If you want to cook the corn in the Instant Pot, first Place water in the Instant Pot, then place it in a trivet. Lay corn on the trivet. Cover and lock the lid (ensure the steam-releasing handle points to the sealing). Cook on Steam (High Pressure) for 5 minutes. Once finished, use the quick-release method to open. Remove corn, drain water (and remove trivet), and cut corn off the cob. Then add all the ingredients and cook for 5 minutes on the steam setting.