Go Back
–+ servings
close up on a black spoon in a batch of vegan Mexican street corn dip in a baking dish.
Print Recipe

Mexican Street Corn Dip (Dairy Free)

This Mexican Street Corn Dip will be the talk of the party! Made with charred corn, a spicy and cheesy sauce, and a ton of flavor-packed toppings, it’ll easily become your new favorite summer snack.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Mexican-inspired
Servings: 10 servings
Calories: 220kcal
Author: Nora Taylor

Ingredients

  • 4 ears corn shucked
  • 2 cups raw cashews
  • 1 1/2 cups water
  • 3 tablespoons lime juice
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 3 tablespoons hot sauce I used Frank's Red Sauce
  • 2 cups vegan cheddar cheese shreds
  • 1 jalapeño pepper chopped (seeds removed for less heat)
  • 2 tablespoons chopped red onion
  • 1/2 cup chopped cilantro
  • optional: 1/4 cup crumbled vegan feta
  • 1-2 teaspoons Tajin
US Customary - Metric

Instructions

  • Heat a large cast iron skillet over medium-high heat. Add the ears of corn to the pan and cook until charred on all sides, about 10 minutes total. Remove from heat and once cool enough to handle, cut the corn off using a large sharp knife. Place in a bowl and set aside.
  • Preheat the oven to 375 degrees F.
  • Bring 3-4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
  • Drain the cashews, discard the soaking water and add to a high-powered blender along with the fresh water, lime juice, salt, garlic powder and hot sauce. Blend until very smooth.
  • Transfer the blended sauce to an oven-safe dish (a 9-inch pie dish works, or other similar dish). Mix in the corn (save a little for garnish), cheddar cheese and chopped jalapeño pepper.
  • Bake in the oven for 25-30 minutes, until hot. Remove from the oven and top with chopped red onion, cilantro, optional vegan feta, some Tajin and more charred corn, if desired. Serve with tortilla chips or corn chips.

Notes

  1. May use about 3 cups of canned or frozen corn instead of ears of corn.
  2. For cashew free, use raw slivered almonds instead and soak them very well.

Nutrition

Serving: 1of 10 servings | Calories: 220kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 682mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg