Description
This Mexican Street Corn Dip is a flavorful, dairy-free twist on traditional elote street corn. Featuring charred corn, a creamy cashew-based sauce, and spicy jalapeño, this baked dip is perfect for gatherings and pairs wonderfully with tortilla or corn chips. It’s vegan, packed with zesty lime and hot sauce, and topped with fresh herbs and a sprinkle of Tajin for an authentic Mexican snack experience.
Ingredients
Main 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 (Frank’s Red Sauce recommended)
- 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 Garnishes
- 1/4 cup crumbled vegan feta
- 1-2 teaspoons Tajin
Instructions
- Char the corn: Heat a large cast iron skillet over medium-high heat. Add the shucked ears of corn and cook, turning occasionally, until all sides are evenly charred, about 10 minutes total. Remove from heat, let cool enough to handle, then cut the corn kernels off the cob using a sharp knife. Place kernels in a bowl and set aside.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the dip later.
- Soak cashews: Bring 3-4 cups of water to a boil using a kettle or pot. Pour the boiling water over the raw cashews and let them soak for 5 minutes or up to one hour. This softens them for blending.
- Blend the sauce: Drain the cashews and discard the soaking water. In a high-powered blender, combine cashews, 1 1/2 cups fresh water, lime juice, salt, garlic powder, and hot sauce. Blend until completely 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 (reserve some for garnish), vegan cheddar shreds, and chopped jalapeño until well combined.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the dip is heated through and the cheese shreds begin to melt.
- Garnish and serve: Remove from the oven and top with chopped red onion, cilantro, optional vegan feta, Tajin, and the reserved charred corn kernels. Serve warm with tortilla chips or corn chips for dipping.
Notes
- To reduce heat, remove seeds from the jalapeño before chopping.
- Soaking cashews longer (up to an hour) will produce a creamier sauce.
- Tajin is a traditional Mexican chili-lime seasoning; it adds authentic flavor but can be omitted or substituted with chili powder and lime zest.
- This recipe is vegan and dairy-free, but using vegan cheese shreds is essential for the intended results.
- Use a high-powered blender for the smoothest sauce consistency.
