Description
This vegan Mexican Street Corn Dip is a vibrant, flavorful one-pot dish perfect for parties or casual snacking. Made with charred corn, smoky spices, and a creamy blend of vegan yogurt and mayo, it offers the classic street corn taste without dairy. Easy to prepare in just 20 minutes, this dip can be served warm or cold and pairs perfectly with crunchy tortilla or corn chips.
Ingredients
Base Ingredients
- 1 tablespoon light oil (such as canola or vegetable; see notes for oil-free option)
- 3 cups corn kernels (fresh, frozen, or canned, drained and rinsed if canned)
- 2 cloves garlic (minced or pressed)
Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon chili powder
- Pinch cayenne (optional, for heat)
Creamy Mixture
- 1 cup plain vegan yogurt or vegan sour cream
- 1/4 cup vegan mayonnaise
- 2 tablespoons lime juice
Fresh Add-Ins
- 1/4 cup red onion (finely chopped)
- 1/4 - 1 jalapeño (seeded and finely chopped, adjust to taste)
- 1/4 cup fresh cilantro (roughly chopped)
Optional Garnishes and Serving
- Crumbled vegan cheese (such as vegan feta or mozzarella; optional)
- Pinch Tajín or extra smoked paprika (optional for garnish)
- Tortilla chips or corn chips (for dipping)
Instructions
- Char the corn: Heat the light oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring only occasionally to allow golden brown spots to develop. To get the best char, let the corn sit undisturbed so it can brown properly before stirring. You'll know it’s working if you hear popping. Reserve a spoonful of the charred corn to use as a garnish later.
- Season the mixture: Push the charred corn to one side of the skillet. Add minced garlic to the empty side and cook for about 30 seconds until fragrant. Then stir in smoked paprika, salt, chili powder, and cayenne pepper if using, blending all the spices with the corn and garlic. Remove the pan from heat once combined.
- Make it creamy: Stir the plain vegan yogurt or sour cream, vegan mayonnaise, and lime juice into the skillet. Fold in the chopped red onion, jalapeño, and fresh cilantro. Taste the dip and adjust the seasoning with extra salt or lime juice as needed to balance the flavors.
- Serve warm or cold: For a warm dip, return the skillet to low heat and stir for 1 to 2 minutes just to warm through. Alternatively, cover the dip and chill it in the refrigerator for at least 1 hour before serving if you prefer it cold.
- Garnish and enjoy: Top the dip with the reserved charred corn, crumbled vegan cheese if using, a sprinkle of Tajín or smoked paprika, and a bit more fresh cilantro. Serve the dip alongside crunchy tortilla chips or corn chips for scooping and enjoy this tasty, vegan street corn inspired treat.
Notes
- For an oil-free version, you can dry roast the corn in a non-stick skillet without oil, but watch carefully to avoid burning.
- Using fresh corn will give the best texture and flavor, but frozen or canned corn works well too—just drain and rinse canned corn before use.
- Adjust the amount of jalapeño and cayenne according to your preferred spice level.
- This dip can be made ahead and stored in the fridge for up to 2 days; flavors tend to meld well when chilled overnight.
- Serve with your favorite tortilla or corn chips for a fun party appetizer or snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican
