Mexican Street Corn Dip

4.50 from 2 votes

This vegan corn dip is creamy, zesty, and totally addictive. It’s loaded with fresh corn, bold Mexican spices, and a lusciously rich cashew sauce — perfect for parties, potlucks, or just standing over the skillet with a spoon (no judgment!).

Prep Time15

Cook Time15

Soak Time4

Total Time4 30

Course: Appetizer

Cuisine: American, Mexican

Servings:

Calories: 230kcal

Author: Alissa Saenz

Ingredients

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
¾ cup water
⅓ cup vegan mayonnaise
2 tablespoons lime juice
1 tablespoon hot sauce, or to taste
1 teaspoon salt, plus more to taste
2 tablespoons vegan butter
½ medium red onion, diced
3 cups fresh corn kernels (about 3 to 4 ears)
3 garlic cloves, minced
1 jalapeño pepper, finely chopped (optional)
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon smoked paprika
Black pepper, to taste
2 tablespoons chopped fresh cilantro

For Serving

Tortilla or corn chips
Chopped fresh cilantro
Sliced jalapeño peppers

US Customary - Metric

Instructions

Place the cashews, water, mayonnaise, lime juice, hot sauce, and one teaspoon of salt into a high-powered blender or food processor. Blend until smooth, stopping to scrape down the sides of the pitcher or bowl as needed. Set this aside.
Melt the vegan butter in a medium skillet over medium heat. Once the butter has completely melted, add the onion. Sweat the onion while stirring occasionally until it begins to soften, about 5 minutes.
Add the corn to the skillet and raise the heat to medium-high. Cook the corn by letting it sit in the hot skillet for about a minute at a time, then stirring. Do this for about 5 minutes, until the corn is tender-crisp and browned in spots.
Stir in the garlic, jalapeño, chili powder, cumin, and smoked paprika. Stir to coat the corn with the spices, then cook the mixture for about a minute, until it becomes very fragrant.
Lower the heat to medium, then pour the cashew mixture over the corn. Stir well to distribute the ingredients.
Cook the mixture for a minute or two, stirring constantly, until it is heated throughout and just starting to bubble. You can thin it with some water if the sauce gets too thick.
Remove the skillet from heat. Season the dip with additional salt to taste, along with some black pepper. Stir in the cilantro. Feel free to adjust any other seasonings to your liking at this point.
Transfer the dip to a serving dish, then garnish with additional fresh cilantro and jalapeño slices, if desired. Serve warm, with corn chips or tortilla chips.

Nutrition