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