Dairy-Free Street Corn Dip
Discover pure indulgence with this Dairy-Free Street Corn Dip, a vibrant and creamy twist on your favorite street food flavors—perfect for plant-based eaters and dairy-free diets! This irresistible recipe combines charred corn kernels, sautéed aromatics like garlic, red onion, and jalapeño, and a luscious, dairy-free blend of vegan mayonnaise and unsweetened plant-based yogurt, for a dip that's both tangy and spicy. Amped up with smoky cumin, smoked paprika, fresh lime juice, and optional nutritional yeast for a cheesy kick, this dip is packed with bold flavors and topped with fresh cilantro and dairy-free feta for the ultimate garnish. Ready in just 25 minutes, serve it chilled or warm with tortilla chips, veggie sticks, or crackers for a crowd-pleasing appetizer. It's the perfect make-ahead recipe for summer cookouts, game day snacks, or as a party centerpiece.
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Recipe Information
Ingredients
- 3 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 0.5 cup red onion, finely diced
- 1 jalapeño, finely diced (optional, adjust to heat preference)
- 0.5 cup vegan mayonnaise
- 0.25 cup unsweetened plant-based yogurt (such as coconut or almond yogurt)
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 0.25 cup cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup dairy-free feta or cotija-style cheese (optional garnish)
Instructions
If using fresh corn, remove the kernels from the cobs. If using frozen corn, thaw completely and pat dry. For canned corn, drain and rinse thoroughly.
Heat a large skillet over medium-high heat and add olive oil. Once hot, add the corn kernels in a single layer. Sauté for 5-7 minutes, allowing the corn to char lightly, stirring occasionally. Remove from heat and let cool slightly.
In the same skillet, add an additional drizzle of olive oil if needed and sauté the minced garlic, red onion, and jalapeño for 2-3 minutes, until softened and fragrant. Set aside.
In a large mixing bowl, whisk together vegan mayonnaise, plant-based yogurt, lime juice, ground cumin, smoked paprika, and nutritional yeast (if using). Taste and adjust seasoning with salt and black pepper.
Add the charred corn, sautéed vegetables, and chopped cilantro to the bowl. Toss everything together until evenly coated in the creamy mixture.
Transfer the dip to a serving bowl and garnish with extra cilantro and crumbled dairy-free feta or cotija-style cheese, if desired.
Serve immediately with tortilla chips, veggie sticks, or crackers. This dip can also be made ahead and stored in the fridge for up to 2 days.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 50.5 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2090 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
