Description
A flavorful and creamy Mexican Street Corn Dip made dairy-free using cashews and vegan cheese, featuring charred corn, spicy jalapeño, and tangy lime. Perfect for parties and gatherings as a delicious vegan appetizer served warm with tortilla or corn chips.
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 (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 seasoning
Instructions
- Char the Corn: Heat a large cast iron skillet over medium-high heat. Add the ears of corn and cook until chars form on all sides, about 10 minutes total. Remove from heat, allow to cool, then cut the kernels off the cob and place them in a bowl to set aside.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the dip.
- Soak Cashews: Bring 3-4 cups of water to a boil. Pour the hot water over the cashews and let them soak for at least 5 minutes, or up to an hour to soften them for blending.
- Make Cashew Sauce: Drain the soaked cashews and discard the soaking water. Add cashews, 1 1/2 cups fresh water, lime juice, salt, garlic powder, and hot sauce to a high-powered blender. Blend until very smooth and creamy.
- Combine Dip Ingredients: Transfer the cashew sauce to an oven-safe dish, such as a 9-inch pie dish. Stir in most of the charred corn, vegan cheddar cheese shreds, and chopped jalapeño pepper. Reserve some corn for garnish.
- Bake the Dip: Bake in the preheated oven for 25-30 minutes, until the dip is heated through and cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and top with chopped red onion, chopped cilantro, optional vegan feta, Tajin seasoning, and the reserved charred corn kernels. Serve warm with tortilla chips or corn chips for dipping.
Notes
- Removing jalapeño seeds reduces heat but keeps the flavor; adjust spice level to preference.
- Cashews should be soaked in hot water to soften for smooth blending, but longer soak improves creaminess.
- Tajin seasoning adds a tangy, mildly spicy finish—add more or less based on your taste.
- This dip can be prepared ahead by making the cashew sauce and chopping the corn, then assembling and baking just before serving.
- Use a high-powered blender for the smoothest cashew sauce texture.
