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Mexican Street Corn Dip (Dairy Free) Recipe

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4.2 from 13 reviews

This Mexican Street Corn Dip is a creamy, flavorful, dairy-free appetizer featuring charred corn, a tangy cashew-based sauce, vegan cheddar cheese, and a hint of heat from jalapeño and hot sauce. Perfect for parties or snacking, it combines smoky, spicy, and zesty flavors in a warm, cheesy dip that pairs wonderfully with tortilla chips.

  • Total Time: 1 hour
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 4 ears corn, shucked
  • 2 cups raw cashews
  • 1 1/2 cups water
  • 3 tablespoons lime juice
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 3 tablespoons hot sauce (Frank’s Red Sauce recommended)
  • 2 cups vegan cheddar cheese shreds
  • 1 jalapeño pepper, chopped (seeds removed for less heat)
  • 2 tablespoons chopped red onion
  • 1/2 cup chopped cilantro
  • Optional: 1/4 cup crumbled vegan feta
  • 1-2 teaspoons Tajin seasoning

Instructions

  1. Char the Corn: Heat a large cast iron skillet over medium-high heat and add the ears of corn. Cook them until all sides are nicely charred, about 10 minutes total. Remove from heat, allow to cool enough to handle, then cut the kernels off the cob with a large sharp knife. Place the cut corn in a bowl and set aside.
  2. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
  3. Soak Cashews: Bring 3-4 cups of water to a boil, then pour the hot water over the cashews in a bowl. Let them soak for at least 5 minutes or up to 1 hour to soften.
  4. Prepare Cashew Sauce: Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water (1 1/2 cups), lime juice, salt, garlic powder, and hot sauce to a high-powered blender. Blend until the mixture is very smooth, forming a creamy sauce.
  5. Combine and Bake: Transfer the cashew sauce to an oven-safe dish (such as a 9-inch pie dish). Stir in the charred corn (reserving a little for garnish), vegan cheddar cheese shreds, and chopped jalapeño. Bake in the preheated oven for 25-30 minutes until the dip is hot and the cheese is melted.
  6. Add Toppings and Serve: Remove the baked dip from the oven and top with chopped red onion, cilantro, optional crumbled vegan feta, Tajin seasoning, and the reserved charred corn kernels. Serve warm with tortilla chips or corn chips for dipping.

Notes

  • Removing jalapeño seeds reduces heat for a milder dip. Adjust according to your spice preference.
  • Soaking cashews for longer (up to an hour) will result in a smoother sauce texture.
  • Tajin adds a tangy and slightly spicy seasoning; feel free to adjust the amount or substitute with chili powder and lime zest.
  • This dip is best served warm but can be reheated gently before serving.
  • For a nut-free alternative, try substituting the cashew sauce with a cauliflower-based cream sauce.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://dishiary.com/mexican-street-corn-dip-dairy-free-recipe/