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Vegan Mexican Street Corn Dip

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.
Print Recipe
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Appetizer
Cuisine Mexican
Servings 6 people

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!
Keyword Corn, Cream Cheese, Dip