An easy and flavor-packed Mexican street corn inspired dip that is ready in just 15-minutes. This recipe is loaded with corn, jalapeños, red onions and more, and will definitely be a hit at your next gathering!
Chris and I went head-to-head in the kitchen this week to put together TWO brand-spankin’ new corn centered recipes that are perfect for summer. We both coincidentally created recipes that were Mexican street corn inspired, and I couldn’t be happier with the results.
I put together this street corn dip while he shared a 
Not only does this make a great dip, but you can also serve it in sandwiches and wraps, too! Chris and I have done both– I mean what else do you expect from 
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us 
Description
An easy and flavor-packed Mexican street corn inspired dip that is ready in just 15-minutes. This recipe is loaded with corn, jalapeños, homemade vegan parmesan, red onions and more, and will definitely be a hit at your next gathering!
Ingredients
Vegan Parmesan Cheese
- 1/2 cup cashews
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
Vegan street corn dip:
- 1 1/2 cups roasted corn*
- 1/4 cup diced red onion
- 1/4 cup vegan mayonnaise (we used Follow Your Heart)
- 3/4 teaspoon garlic powder (or 1–2 cloves fresh garlic, crushed into a paste)
- 2–3 tablespoons Vegan parmesan, plus more for garnish (homemade or store-bought)*
- 1 tablespoon fresh lime juice
- 1–2 jalapeños, seeds removed and finely diced
- 1/4 cup fresh cilantro, finely chopped
- 1/3 teaspoon chili powder
- Salt & pepper, to taste*
Instructions
- Add all of the ingredients for the vegan parmesan into a food processor and run until fine and uniform. Store in an airtight container in the refrigerator for up to 3 weeks.
- Mix all of the ingredients for the street corn dip together in a medium bowl until uniform.
- Serve with chips, crackers, raw vegetables, etc!
Notes
- We used frozen roasted corn from Whole Foods and warmed it on a pan until completely thawed and warmed through.
- Our favorite store-bought vegan Parmesans are from Follow Your Heart, Kelly’s Croutons and Go Veggie (be sure you get the vegan one!).
- Don’t add the salt until after the parmesan is added! Since the parmesan is very salty on its own, you won’t need to much additional salt, if any.
- The longer the dip sits in the refrigerator, the better! If you have time, we recommend you set it in the refrigerator for about 1 hour.
- Prep Time: 1 hour 20 minutes
- Category: Dip, Appetizer
- Cuisine: Vegan
Keywords: Appetizers, Sides, Cinco de Mayo, Dips, Gluten Free, Snack, Vegan Party
This was yummy. Couldn’t find fire roasted corn anywhere. Swear I’ve seen it before, but checked 3 local stores and it wasn’t there. Used regular frozen organic corn. Dip was a hit at a recent party. Thanks for sharing!
★★★★★
Made this exactly as written to go in black bean burritos. Was an excellent addition and we had extra to eat with chips. Next time will double the recipe. Thanks!
★★★★★
This recipe was delicious! Made with the cashew Parmesan and without cilantro. Even my non-vegan friends loved it!
★★★★★
I made this for the Super Bowl and everyone absolutely loved it! I didn’t add any jalapeño because all I had was Indian chili powder so I did 1/4 teaspoon of that instead of the regular chili powder and it was still decently spicy (and I like things spicy) but ideally I’d like to make it with regular chili powder and jalapeños next time. I used homemade avocado oil mayo and violife parmesan. I couldn’t get my hands on any fire roasted corn so I baked frozen corn with smoked paprika, olive oil, and lime juice at 400F for 20 minutes and it worked beautifully. I can’t wait to bring this dish to a picnic this summer!
★★★★★
There is no recipe for the corn dip, just the picture and a video for all the recipes mentioned without the recipe
There is a recipe card at the bottom of the post!