Ingredients
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2 cups frozen corn kernels, thawed
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1/2 cup vegan mayonnaise
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1/2 cup vegan sour cream
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1/4 cup finely chopped red onion
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1/4 cup chopped fresh cilantro
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1/4 cup finely chopped green onions (scallions)
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2 cloves garlic, minced
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1 Juice of 1 lime
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1 tsp chili powder
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1/2 tsp smoked paprika
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1/4 tsp cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
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1 cup vegan shredded cheese (optional)
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1 Tortilla chips or fresh veggies for dipping
Directions
Refrigeration time allows the flavors to develop and makes the dip even more delicious.
When ready to serve, garnish the Vegan Mexican Street Corn Dip with additional chopped cilantro and green onions.
Serve with tortilla chips or fresh vegetable sticks for dipping.
You can adjust the spiciness level by adding more or less cayenne pepper. Enjoy the creamy, spicy, and tangy flavors of Mexican street corn in dip form!
Steps
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1
Done
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In a large mixing bowl, combine the vegan mayonnaise, vegan sour cream, minced garlic, lime juice, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to create the creamy dressing. |
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2
Done
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Add the thawed corn kernels, finely chopped red onion, chopped cilantro, and chopped green onions to the dressing. Gently fold everything together until the corn is evenly coated. |
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3
Done
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If you'd like to add some cheesy goodness, mix in the vegan shredded cheese at this point. |
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4
Done
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Taste the dip and adjust the seasonings, adding more salt, lime juice, or cayenne pepper as needed to suit your preferences. |
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5
Done
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Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld together. |
