Easy Mexican Street Corn Dip

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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 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!

Prep Time10

Cook Time10

Course: Appetizer

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 22kcal

Author: Kathy Carmichael

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