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Vegan Mexican Street Corn Dip

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 7 cups 1x
  • Category: Salad, Dip
  • Method: Stovetop, Blender
  • Cuisine: Mexican, Vegan

Description

With another Cinco de Mayo right around the corner – this Vegan Mexican Street Corn Dip makes the perfect dip or side dish for that holiday party.


Scale

Ingredients

Sunflower Aioli

  • 1/2 can White Beans, drained with the juice reserved
  • 1/2 cup raw, shelled, sunflower seeds
  • 2 Tbs lemon juice
  • 1 tsp nutritional yeast
  • 12 garlic cloves
  • 1/4 tsp salt
  • up to 1/2 cup of bean liquid (aquafaba) to thin

Vegan Mexican Street Corn Dip

  • 3 cans fire-roasted yellow corn (15 oz ea)
  • 1/4 cup diced red onion
  • 1 can diced green chiles, drained (7 oz)
  • 12 Tbs salsa
  • 1/4 cup cilantro, finely chopped
  • 2 Tbs lime juice (about 1 lime)
  • 1 tsp chili powder 
  • 2 Tbs sunflower aioli (or sub vegan mayo, sour cream)
  • 1/4 cup vegan parmesan cheese

Instructions

  1. Prepare Aioli by draining the beans and saving the liquid
  2. Add 1/2 can of the beans to your blender 
  3. Add all remaining ingredients except bean liquid and blend
  4. Scrape down sides as necessary and add just enough liquid until it becomes creamy and smooth
  5. Reserve 2 Tbs of the Aioli and place the remainder in a sealed container in the fridge for a tasty sandwich spread
  6. Add corn to a large frying pan over med-high heat
  7. Cook corn until color becomes bright and begins to char (add broth or water to prevent sticking)
  8. Add onion, chiles, salsa, cilantro, lime juice, and chili powder and stir until well combined
  9. Stir in Aioli and Parmesan and simmer on low heat until heated through
  10. Garnish with lime wedges, additional cilantro, and corn tortilla chips