Vegan Street Corn Dip Recipes

VEGAN MEXICAN STREET CORN

Steps:

• Remove the husks from the corn. Bring water to boil in a large pot on medium-high, add salt, epazote, and corn. Return to a boil, then reduce to simmer for about 15-20 minutes.
• Turn off the heat and remove corn cobs, using a pair of tongs. Place corn cobs on parchment paper. Slather them with vegan mayo, followed by vegan parmesan.
• Squeeze lime on corn, and sprinkle with cayenne pepper or chili, and garnish with chopped cilantro.

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!

VEGAN ELOTE (MEXICAN STREET CORN)

Steps:

• Preheat oven to 400F.
• Place corn directly onto the rack of your oven and roast for 20 mins.
• Cook the corn on the grill until it is cooked through and has light charring.
• Spread the mixture all over the cooked corn and garnish with vegan cheese of choice, sprinkling of chili powder, cilantro, and lime wedges.