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Mexican Street Corn Dip Recipe

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4.1 from 8 reviews

This Mexican Street Corn Dip is a creamy, flavorful vegan appetizer inspired by the classic street corn flavors. Made with soaked cashews blended into a smooth base, then combined with sautéed corn, smoky spices, and fresh herbs, it’s perfect for serving warm alongside tortilla or corn chips. The dip offers a rich, tangy, and slightly spicy twist on traditional elote, ideal for gatherings and casual snacking.

Ingredients

Cashew Cream Base

  • 1 cup raw cashews (soaked in water 4 to 8 hours, drained and rinsed)
  • 3/4 cup water
  • 1/3 cup vegan mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon hot sauce (or to taste)
  • 1 teaspoon salt (plus more to taste)

Vegetables and Spices

  • 2 tablespoons vegan butter
  • 1/2 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
  • 1/2 teaspoon smoked paprika
  • Black pepper (to taste)
  • 2 tablespoons chopped fresh cilantro

To Serve

  • Tortilla or corn chips
  • Chopped fresh cilantro (for garnish)
  • Sliced jalapeño peppers (for garnish)

Instructions

  1. Make the cashew cream: Place the soaked and drained cashews, water, vegan mayonnaise, lime juice, hot sauce, and 1 teaspoon salt into a high-powered blender or food processor. Blend until smooth and creamy, stopping occasionally to scrape down the sides. Set aside the cashew mixture.
  2. Sauté the onions: Melt the vegan butter in a medium skillet over medium heat. Add the diced red onion and sweat it, stirring occasionally, until it softens and becomes translucent, about 5 minutes.
  3. Cook the corn: Add the fresh corn kernels to the skillet and increase the heat to medium-high. Let the corn cook by sitting undisturbed for about a minute at a time before stirring, to allow it to brown slightly. Continue for about 5 minutes until the corn is tender-crisp with browned spots.
  4. Add aromatics and spices: Stir in the minced garlic, finely chopped jalapeño (if using), chili powder, ground cumin, and smoked paprika. Mix well to coat the corn evenly with spices, and cook for about 1 minute more until fragrant.
  5. Combine with cashew cream: Reduce heat to medium and pour the cashew cream over the corn mixture in the skillet. Stir thoroughly to combine all the ingredients.
  6. Heat through: Continue cooking the dip for 1 to 2 minutes, stirring constantly, until heated throughout and starting to bubble gently. Add a splash of water if the mixture gets too thick for your liking.
  7. Season and finish: Remove the skillet from heat. Taste and adjust seasoning with additional salt and black pepper as desired. Stir in the chopped fresh cilantro.
  8. Serve: Transfer the dip to a serving dish. Garnish with extra fresh cilantro and sliced jalapeño peppers if desired. Serve warm alongside tortilla or corn chips for dipping.

Notes

  • Soaking the cashews for 4 to 8 hours ensures a perfectly smooth and creamy base; do not skip this step.
  • Adjust the heat level by adding or omitting the jalapeño pepper according to preference.
  • You can thin the dip with a little water if it thickens too much while cooking.
  • Warm the dip right before serving for best flavor and texture.
  • This dip can be made ahead and gently reheated on the stove.

Find it online: https://cookedbygrace.com/mexican-street-corn-dip-recipe/