Name: Mexican Street Corn Dip
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 ears corn, shucked; 2 cups raw cashews; 1 1/2 cups water; 3 tablespoons lime juice; 1 1/2 teaspoons salt; 2 teaspoons garlic powder; 3 tablespoons hot sauce (e.g., Frank’s Red Sauce); 2 cups vegan cheddar cheese shreds; 1 jalapeño pepper, chopped (seeds removed for less heat); 2 tablespoons chopped red onion; 1/2 cup chopped cilantro; Optional: 1/4 cup crumbled vegan feta; 1-2 teaspoons Tajin

Jump to Recipe·Print Recipe

This vibrant Mexican Street Corn Dip is a crowd-pleaser packed with flavor and perfect for any party or gathering. Made with charred corn, a creamy vegan cashew sauce, and topped with spicy jalapeños, fresh cilantro, and optional vegan feta, this dip brings all the bold and delicious flavors of Mexican street corn into a plant-based, dairy-free version. Whether you’re serving it as a snack or a side, this dip is sure to disappear in no time!

Why You’ll Love This Recipe

This Mexican Street Corn Dip is the ultimate combination of smoky, spicy, creamy, and tangy flavors. The charred corn provides a rich, sweet smokiness, while the creamy cashew sauce adds a velvety texture that makes each bite irresistibly smooth. Topped with zesty lime, spicy hot sauce, and fresh cilantro, this dip is everything you love about Mexican street corn, but in a dip form that’s easy to share and enjoy. It’s dairy-free, plant-based, and full of vibrant flavors, making it a perfect choice for vegans, vegetarians, and anyone who loves bold, delicious food.

Mexican Street Corn Dip

Ingredients

4 ears corn, shucked
2 cups raw cashews
1 1/2 cups water
3 tablespoons lime juice
1 1/2 teaspoons salt
2 teaspoons garlic powder
3 tablespoons hot sauce (I used Frank’s Red Sauce)
2 cups vegan cheddar cheese shreds
1 jalapeño pepper, chopped (seeds removed for less heat)
2 tablespoons chopped red onion
1/2 cup chopped cilantro
Optional: 1/4 cup crumbled vegan feta
1-2 teaspoons Tajin

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Char the Corn: Heat a large cast iron skillet over medium-high heat. Add the ears of corn to the pan and cook, turning occasionally, until charred on all sides, about 10 minutes. Remove from heat and let cool slightly before cutting the corn off the cob using a large, sharp knife. Set the corn aside.
Soak the Cashews: Preheat the oven to 375°F (190°C). Bring 3-4 cups of water to a boil (you can use a tea kettle). Pour the hot water over the cashews and let them soak for 5 minutes to 1 hour.
Blend the Cashew Sauce: Drain the cashews, discard the soaking water, and add the cashews to a high-powered blender. Add fresh water, lime juice, salt, garlic powder, and hot sauce. Blend until very smooth.
Assemble the Dip: Transfer the blended cashew sauce to an oven-safe dish (a 9-inch pie dish works well). Stir in the charred corn (saving a little for garnish), vegan cheddar cheese, and chopped jalapeño.
Bake the Dip: Bake the dip in the preheated oven for 25-30 minutes, or until hot and bubbly.
Top and Serve: Remove from the oven and top with chopped red onion, cilantro, optional crumbled vegan feta, Tajin, and more charred corn.
Enjoy: Serve with tortilla chips or corn chips and enjoy the creamy, flavorful dip!

Servings and Timing

Servings: 10 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Storage/Reheating

Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm the dip in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until hot. You can also top it with more cheese and broil it for a few minutes to melt the cheese.

FAQs

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Simply thaw and drain it before adding it to the dip. For the best flavor, try to char it in a hot pan or on the grill to mimic the smoky flavor of fresh charred corn.

Is there a substitute for the vegan cheddar cheese?

You can substitute the vegan cheddar cheese with another plant-based cheese of your choice, or even skip the cheese entirely for a lighter version. Just note that the texture may change slightly.

Can I make this dip ahead of time?

Yes, you can prepare the dip up to the point of baking and store it in the fridge for up to 2 days. When ready to serve, just bake it as directed.

Can I make this dip spicier?

Absolutely! Add more jalapeños, increase the hot sauce, or sprinkle additional chili flakes or cayenne pepper into the dip for extra heat.

Can I make this dip without cashews?

If you have a nut allergy or don’t have cashews on hand, you can try substituting the cashews with silken tofu or coconut milk for a creamy base. The flavor will be different, but it will still be a delicious, dairy-free alternative.

Can I serve this dip with something other than chips?

Yes! This dip also goes well with fresh veggie sticks like carrots, cucumber, or bell peppers, or you can serve it with warm tortillas, pita chips, or even over rice for a fuller meal.

Conclusion

This Mexican Street Corn Dip is a flavor-packed, dairy-free dip that’s perfect for any occasion. With its rich, creamy texture from the cashew sauce, charred corn, and spicy jalapeños, this dip brings all the bold flavors of street corn into a fun and shareable appetizer. Whether you’re serving it for game day, a potluck, or just a casual snack, it’s sure to be a crowd favorite. Make it ahead, bake it fresh, and enjoy the delicious flavors of this easy, vibrant dip!