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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


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!


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*


  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!


  • 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