This vegan Mexican Street Corn Dip is a flavourful blend of sweet corn, and the creaminess of Nuts for Cheese Original Cream Cheese Style Spread, with an aromatic blend of spices. Topped with cilantro jalapeño and drizzled with spicy butter, it’s a vibrant plant-based twist on the beloved street food favourite.
My Vegan Mexican Street Corn Dip is a dish that pays homage to the culinary traditions of Mexico, where street food plays a huge role in the country’s vibrant food scene. This street food staple draws inspiration from a popular Mexican food known as elote, a beloved snack typically sold by street vendors throughout Mexico. Elote is a dish made of grilled corn on the cob coated in a mixture of mayo, cheese, lime juice, and various seasonings. Over time, creative cooks adapted the concept of elote into a delicious dip!
In this vegan-ized plant-based version, creamy ingredients like vegan cream cheese and yogurt, and an array of spices and seasonings are used. The result is a modern twist on a classic street food that captures the essence of Mexican flavours, perfect for gatherings or a zesty snack.
Ingredients in This Recipe
Spicy Seasoning Mix
- Chilli powder
- Paprika
- Cayenne
- Garlic power
- Salt to taste
Corn Dip
- Cob charred corn, kernels removed (optional)
- Olive oil
- Small onion
- Corn kernels
- Cloves garlic
- Salt & pepper
- Nuts for Cheese Original Cream Cheese Style Spread (or approximately 7 ounces vegan cream cheese)
- Unsweetened plain vegan yogurt
- Prepared spicy seasoning mix
Spicy Butter
- Vegan butter
- Prepared spicy seasoning mix
Creamy Drizzle
- Fresh lime juice
- Vegan mayonnaise or vegan yogurt
Garnish
- Fresh cilantro
- Jalapeño
- Tortilla chips
How to Make This Recipe
Spicy Seasoning Mix
- In a small bowl, combine the chilli powder, paprika, cayenne, garlic powder and a pinch of salt.
Corn Dip
- In a large pot of boiling water, cook corn on the cob for 5 minutes. Remove and add cob to a grill pan to char the corn. Set aide. (This step is optional, you can leave out the charred corn kernels if desired).
- Heat olive oil in a pan on medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, and 1 tsp of your prepared spicy seasoning mix. Season with salt and pepper. Cook until the corn is softened, 5 minutes.
- Reduce the heat to low. Mix in the Nuts for Cheese Original Cream Cheese Style Spread until melted and creamy. Stir in the vegan yogurt. Cook until warm.
Spicy Butter
- In a separate small pot, melt the vegan butter until golden. Mix in 3 teaspoons of prepared spicy seasoning mix, plus a pinch of chilli flakes. Cook another minute, then remove from the heat.
Creamy Drizzle
- Mix the vegan mayonnaise and lime juice with a pinch of salt.
Assembling the Vegan Mexican Street Corn Dip
- Spoon the dip into a wide serving bowl and top with (optional) charred corn. Pour on some of the Creamy Drizzle and the Spicy Butter. Add slices of jalapeño and sprinkle the dip with cilantro. Serve warm with tortilla chips!
Commonly Asked Questions
Can I serve this Vegan Mexican Street Corn Dip cold?
Yes, you can serve this dip warm, at room temperature or chilled if preferred.
How do I store this dip?
Store this dip in an air-tight container in the refrigerator for 3-5 days. I would not suggest freezing it, as it does not freeze well.
Vegan Mexican Street Corn Dip
Ingredients
Spicy Seasoning Mix
- 2 Tbsp chilli powder
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp garlic powder
- salt to taste
Corn Dip
- 1 cob charred corn, kernels removed (optional, can simply omit)
- 2 Tbsp olive oil
- 1/2 small onion finely chopped
- 2 cups corn kernels
- 2 cloves garlic finely chopped
- to taste salt & pepper
- 1 package Nuts for Cheese Original Cream Cheese Style Spread or aprox 7 ounces vegan cream cheese of choice
- 1/3 cup unsweetened plain vegan yogurt
- 1 tsp your prepared spicy seasoning mix
Spicy Butter
- 4 Tbsp vegan butter
- 3 tsp your prepared spicy seasoning mix
Creamy Drizzle
- 2 Tbsp fresh lime juice
- 1/3 cup vegan mayonnaise or vegan yogurt
Garnish
- handful fresh cilantro finely chopped
- 1/2 small jalepeño thinly sliced
- 1 bag tortilla chips for dipping
Instructions
Spicy Seasoning
- In a small bowl, combine the chilli powder, paprika, cayenne, garlic powder and a pinch of salt.
Corn Dip
- In a large pot of boiling water, cook corn on the cob for 5 minutes. Remove and add cob to a grill pan to char the corn. Set aide. (This step is optional, you can leave out the charred corn kernels if desired).
- Heat olive oil in a pan on medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, and 1 tsp of your prepared spicy seasoning mix. Season with salt and pepper. Cook until the corn is softened, 5 minutes.
- Reduce the heat to low. Mix in the Nuts for Cheese Original Cream Cheese Style Spread until melted and creamy. Stir in the vegan yogurt. Cook until warm.
Spicy Butter
- In a separate small pot, melt the vegan butter until golden. Mix in 3 teaspoons of prepared spicy seasoning mix, plus a pinch of chilli flakes. Cook another minute, then remove from the heat.
Creamy Drizzle
- Mix the vegan mayonnaise and lime juice with a pinch of salt.
Assembling the Vegan Mexican Street Corn Dip
- Spoon the dip into a wide serving bowl and top with (optional) charred corn. Pour on some of the Creamy Drizzle and the Spicy Butter. Add slices of jalapeño and sprinkle the dip with cilantro. Serve warm with tortilla chips!
Looking for more vegan-ized versions of classic street food? Try my Vegan Egyptian Hawawshi!
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