Vegan Mexican Street Corn Dip Recipes

VEGAN MEXICAN STREET CORN DIP

Steps:

• Prepare Aioli by draining the beans and saving the liquid
• Add 1/2 can of the beans to your blender
• Add all remaining ingredients except bean liquid and blend
• Scrape down sides as necessary and add just enough liquid until it becomes creamy and smooth
• Reserve 2 Tbs of the Aioli and place the remainder in a sealed container in the fridge for a tasty sandwich spread
• Add corn to a large frying pan over med-high heat
• Cook corn until color becomes bright and begins to char (add broth or water to prevent sticking)
• Add onion, chiles, salsa, cilantro, lime juice, and chili powder and stir until well combined
• Stir in Aioli and Parmesan and simmer on low heat until heated through
• Garnish with lime wedges, additional cilantro, and corn tortilla chips

VEGAN STREET CORN DIP

Steps:

• Add all of the ingredients for the vegan parmesan into a food processor and run until fine and uniform. Store in an airtight container in the refrigerator for up to 3 weeks.
• Mix all of the ingredients for the street corn dip together in a medium bowl until uniform.
• Serve with chips, crackers, raw vegetables, etc!

MEXICAN STREET CORN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
• Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
• Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
• Bake the dip for 30-40 minutes, until bubbling and hot.
• Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
• Serve warm with tortilla chips for dipping.
• Enjoy!

MEXICAN STREET CORN DIP

Steps:

• Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
• Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.