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Corn season is so close I can almost taste it! I am so ready for summer produce. Grocery stores stock our favorite fruits and veggies year round, but in-season produce is always the freshest and best tasting. This recipe for vegan elote corn dip is inspired by elote, a snack sold at street vendors and festivals in Mexico. Traditional elote is corn on the cob slathered with mayonnaise, crema, chili powder, and cheese. This vegan elote corn dip recipe is my plant-based take on the popular snack in a format that’s shareable and dippable.
You can use fresh corn on the cob or frozen corn for this vegan elote corn dip recipe. Either way, you’ll want to toast the corn to bring out the sweetness and add more depth of flavor. A great way to do this is by adding all of the corn to a cast iron skillet and toasting it until super fragrant and lightly browned, this took about 10 minutes.
Meanwhile, make the creamy, spicy sauce that gives this vegan elote corn dip its flamin’ hot flavor. No need to bust out your blender, just scoop a container of our Sriracha Cheddar Cheeze Spread into a bowl and mix in some vegan mayo (I love Vegenaise), lime juice, agave or maple syrup, garlic, chili powder, and salt. The sauce will taste pretty salty at this point, but the sweetness of the corn will mellow it out.
When the corn is nice and toasty, add it to the bowl along with some minced jalapeño and cilantro. That’s it! I finished off my vegan elote corn dip with some vegan parmesan for extra “cheesy” flavor. Serve warm with tortilla chips or pop it in the fridge until you’re ready to party. I hope you love this summer-y recipe!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Vegan Elote Corn Dip Recipe
Vegan Chili Cheese Dip Recipe
Vegan Buffalo Chickpea Dip Recipe
Vegan 7-Layer Taco Dip Recipe
Jalapeño Vegan Beer Cheese Dip Recipe
Ingredients
- 16 oz. corn, fresh or frozen
- 1 package Plant Perks Sriracha Cheddar Cheeze Spread
- 2 tablespoons vegan mayo
- 1 tablespoon lime juice
- ½ teaspoon agave or maple syrup
- 1 garlic clove, minced
- ¾ teaspoon chili powder
- ½ teaspoon salt
- ½ jalapeño, seeds removed and minced
- Small handful of fresh cilantro, chopped
- Tortilla chips, for serving
Instructions
- Pre-heat a cast iron skillet over medium heat. Add the corn and toast, stirring frequently, until fragrant and lightly browned, about 10 minutes.
- In a large bowl, mix together the Sriracha Cheddar Cheeze Spread, vegan mayo, lime juice, agave or maple syrup, garlic, chili powder, and salt.
- Add the corn, jalapeño, and fresh cilantro to the sauce. Toss to combine the ingredients. Transfer the Vegan Elote Corn Dip to a serving bowl.
- Serve immediately or cover the dip and chill in the fridge until ready to serve.
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peace. love. plants.
