Vegan Street Corn Dip Recipes

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VEGAN MEXICAN STREET CORN DIP



Vegan Mexican Street Corn Dip image

With another Cinco de Mayo right around the corner - this Vegan Mexican Street Corn Dip makes the perfect dip or side dish for that holiday party.

Provided by Brand New Vegan

Categories     Salad

Time 45m

Number Of Ingredients 16

1/2 can White Beans, drained with the juice reserved
1/2 cup raw, shelled, sunflower seeds
2 Tbs lemon juice
1 tsp nutritional yeast
1-2 garlic cloves
1/4 tsp salt
up to 1/2 cup of bean liquid (aquafaba) to thin
3 cans fire-roasted yellow corn (15 oz ea)
1/4 cup diced red onion
1 can diced green chiles, drained (7 oz)
1-2 Tbs salsa
1/4 cup cilantro, finely chopped
2 Tbs lime juice (about 1 lime)
1 tsp chili powder
2 Tbs sunflower aioli (or sub vegan mayo, sour cream)
1/4 cup vegan parmesan cheese

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

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