Mexican Street Corn Dip
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen

Mexican Street Corn Dip

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 8%
CARBS 31G68% OF CAL
3G FIBER17G OTHER11G TOTAL SUGAR
FAT 11G53% OF CAL
4G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, smoky Mexican street corn dip inspired by elotes with charred corn, cotija cheese, and chipotle spice. Easy to make and perfect for parties or appetizers.

startermexicangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil (15mL)
  • 4 cups corn kernels (fresh, canned, or frozen and thawed – 600g)
  • 1 small red onion (finely chopped – 100g)
  • 2 cloves garlic (minced – 6g)
  • 1 jalapeño pepper (finely chopped (seeds removed) – 10g)
  • ½ teaspoon smoked paprika (1.5g)
  • ½ teaspoon ground cumin (1.5g)
  • ½ teaspoon chili powder (1.5g)
  • ½ teaspoon sea salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 1 cup vegan cream cheese (softened – 225g)
  • ¼ cup vegan sour cream or unsweetened vegan yogurt (60g)
  • ½ cup shredded vegan cheddar cheese (50g)
  • Juice of 1 lime (about 2 tablespoons, 30mL)
  • ½ cup vegan feta or cotija-style cheese (crumbled – 60g)
  • 2 tablespoons fresh cilantro (chopped – 8g)
  • Garnish: flaked chili and lime wedges
PREP
15M
SODIUM
211MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.