Mexican Street Corn Dip (Easy, One Pot + Vegan)
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It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 4.5 (8)

Mexican Street Corn Dip (Easy, One Pot + Vegan)

NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 8%
CARBS 23G40% OF CAL
3G FIBER0G ADDED4G INTRINSIC16G OTHER4G TOTAL SUGAR
FAT 15G57% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, one-pan dip inspired by Mexican street corn, made entirely plant-based with corn, spices, and vegan mayo and sour cream. Serve warm or chilled with tortilla chips.

startermexicandairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon light oil ((such as canola or vegetable) (see notes for oil-free option))
  • 3 cups corn kernels (fresh, frozen, or canned (drained and rinsed if canned))
  • 2 cloves garlic (minced or pressed)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (more to taste)
  • 1/2 teaspoon chili powder
  • Pinch cayenne ((optional, for heat))
  • 1 cup plain vegan yogurt or vegan sour cream
  • 1/4 cup vegan mayonnaise
  • 2 tablespoon lime juice
  • 1/4 cup red onion (finely chopped)
  • 1/4 - 1 jalapeño (seeded and finely chopped (adjust to taste))
  • 1/4 cup fresh cilantro (roughly chopped)
  • Crumbled vegan cheese ((such as vegan feta or mozzarella), optional)
  • Pinch Tajín or extra smoked paprika (optional for garnish)
  • tortilla chips or corn chips (for dipping)
PREP
10M
SODIUM
556MG
ESTIMATE
COMPLETE

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