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

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

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Instructions

Char the Corn: Heat a large cast iron skillet over medium-high heat. Add the ears of corn and cook, turning occasionally, until charred on all sides, about 10 minutes. Remove from heat and let cool slightly before cutting the kernels off the cob. Set aside.
Prepare the Cashew Sauce: 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. After soaking, drain the cashews and discard the water.
Blend the Sauce: Add the soaked cashews to a high-powered blender, along with fresh water, lime juice, salt, garlic powder, and hot sauce. Blend until smooth and creamy.
Assemble the Dip: Transfer the cashew sauce to an oven-safe dish (a 9-inch pie dish works well). Stir in the charred corn (save a little for garnish), vegan cheddar cheese, and chopped jalapeño.
Bake the Dip: Place the dish in the oven and bake for 25-30 minutes, or until the dip is hot and bubbly.
Finish and Serve: Remove the dip from the oven and top with chopped red onion, cilantro, optional crumbled vegan feta, Tajin, and reserved charred corn. Serve hot with tortilla chips or corn chips.

Notes

If you like extra spice, feel free to add more hot sauce or sprinkle some chili powder over the top.
For an even creamier dip, add a splash more water or some plant-based milk while blending the cashews.
You can make this dip ahead of time and refrigerate it until ready to bake.

Author: Olivia
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: Mexican, Vegan

Nutrition

Serving Size: 1 serving
Calories: 220 kcal