Creamy Mexican Street Corn Dip
This creamy and zesty dip combines the sweetness of corn with the vibrant spices of paprika and cumin, making it a perfect companion for tortilla chips and a crowd-pleaser for any gathering.
Ingredients
For the Dip
- 1 tablespoon olive oil Used for sautéing and adding richness.
- 2 cups corn kernels The star ingredient that offers sweetness and texture.
- 1 medium red onion Adds a hint of sharpness and crunch when cooked.
- 2 cloves garlic Infuses the dip with a warm, aromatic flavor.
- 1 medium jalapeño pepper Introduces a subtle heat without overpowering.
- 1 teaspoon smoked paprika Provides depth and a smoky flavor profile.
- 1 teaspoon ground cumin Adds a warm, earthy undertone.
- 1 teaspoon chili powder Enhances the overall spice and warmth.
- 1 teaspoon sea salt Balances the flavors and enhances the taste.
- 1 teaspoon black pepper Adds slight heat and complexity.
- 8 ounces vegan cream cheese Creates a creamy base that binds the dip together.
- 1 cup vegan sour cream or unsweetened vegan yogurt Adds tang and creaminess.
- 1 cup shredded vegan cheddar cheese Offers a cheesy flavor without dairy.
- 2 tablespoons lime juice Introduces acidity and brightness to the dish.
- 1/2 cup vegan feta or cotija-style cheese Provides a crumbly texture and saltiness.
- 1/4 cup fresh cilantro Brings freshness and an herbal note.
- to taste flaked chili and lime wedges Adds a pop of color and additional flavor.
Instructions
Cooking Steps
- Heat the olive oil in a large skillet over medium-high heat.
- Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until golden brown and slightly charred.
- Introduce red onion and jalapeño to the skillet; cook for 3-4 minutes until softened and fragrant.
- Add minced garlic and cook for an additional 30 seconds, stirring.
- Sprinkle in smoked paprika, chili powder, ground cumin, sea salt, and black pepper; stir to coat evenly.
- Lower the heat to medium-low to control cooking temperature.
- Add vegan cream cheese, vegan sour cream (or yogurt), and shredded vegan cheddar cheese; stir for 2–3 minutes until melted and combined.
- Stir in fresh lime juice, then taste and adjust seasoning if needed.
- Top with crumbled vegan feta and chopped cilantro; dust with chili powder and serve with tortilla chips.
Notes
Opt for fresh corn when in season. Adjust spice levels based on preference. Let the dip sit for a few minutes post-serving to meld flavors.