Vegan Street Corn Dip (Easy + ready in 15-minutes)

June 1, 2018

Appetizers and Sides

By: Jasmine Briones 

An easy to make street corn dip perfect for parties and summer cookouts!

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! #mexican #streetcorn #dip #vegandip #vegan #elote #musttry #veganparty #holiday #easy #15minutes #nofuss #snack #side #appetizerAn 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!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! #mexican #streetcorn #dip #vegandip #vegan #elote #musttry #veganparty #holiday #easy #15minutes #nofuss #snack #side #appetizerChris 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.An easy to make Mexican street corn inspired pasta salad perfect for picnics and barbecues.I put together this street corn dip while he shared a Street Corn Pasta Salad pictured above that is honestly out of this world delicious. PLUS both require almost the exact same ingredients, so you can make both at the same time with no fuss.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! #mexican #streetcorn #dip #vegandip #vegan #elote #musttry #veganparty #holiday #easy #15minutes #nofuss #snack #side #appetizerNot 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 @consciouschris, right?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! #mexican #streetcorn #dip #vegandip #vegan #elote #musttry #veganparty #holiday #easy #15minutes #nofuss #snack #side #appetizerIf 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 @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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Vegan Street Corn Dip


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 20 minutes
  • Yield: 6 (1/4 cup) servings

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 12 cloves fresh garlic, crushed into a paste)
  • 23 tablespoons Vegan parmesan, plus more for garnish (homemade or store-bought)*
  • 1 tablespoon fresh lime juice
  • 12 jalapeños, seeds removed and finely diced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/3 teaspoon chili powder
  • Salt & pepper, to taste*

Instructions

  1. 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.
  2. Mix all of the ingredients for the street corn dip together in a medium bowl until uniform.
  3. 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

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Lauren says:

    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!

  2. Betsy says:

    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!

  3. Sarah says:

    This recipe was delicious! Made with the cashew Parmesan and without cilantro. Even my non-vegan friends loved it!

  4. Ashley says:

    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!

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