Facebook-square Pinterest-square Instagram

Dairy Free Mexican Street Corn Dip

This post may contain affiliate links.

This Dairy-Free Mexican Street Corn Dip is a plant based twist on a classic favorite. Combining roasted corn, tangy lime juice, spicy jalapeños, and a creamy dairy free base, this dip is perfect for any gathering. It is vibrant, flavorful, easy to make, and sure to be a hit at your next fiesta! I used Panacheeza vegan parmesan, which is the ideal queso fresco substitute for this dip.
Jump to Recipe Print Recipe

Mexican Street Corn Dip Elote Dip

Get ready to fiesta with this zesty dairy-free Mexican street corn dip! If you haven’t tried the classic Mexican version, this is the perfect introduction. It’s absolutely delicious and pairs perfectly with anything you dip in it! Picture the deep flavors of roasted corn mixed with a creamy sauce, tangy lime, a kick of chili, and fresh cilantro. It’s the perfect blend of smoky, sweet, and spicy, bringing all the fun of a street food stand to your kitchen. Whether you’re dipping chips, veggies, or just enjoying it by the spoonful (no judgment here!), this dip is sure to be a hit with everyone around the table.

Panacheeza is the star of the show here – it’s a dairy-free parmesan, and it’s a total game-changer! I gave up on vegan cheese years ago because most options on the market are super processed with a long list of gums, oils and fillers, plus most of them taste terrible (sorry, not sorry). I was over the moon when I discovered Panacheeza because it is made with only 5 real, whole food ingredients, and it tastes just like the parmesan you know and love!

If you haven’t tried it yet, check it out HERE and get ready to have your taste buds blown away. (They even gave me a 10% OFF code just for my followers: JACKFRUITFUL). This cheesy sprinkle is my ultimate secret weapon in the kitchen, adding a burst of umami to just about anything.

Dairy Free Mexican Corn Dip Ingredients

  • Panacheeza Dairy-Free Parmesan: Adds a cheesy, umami flavor that ties all the ingredients together. Made from just five real food ingredients: organic cashews, nutritional yeast, Himalayan sea salt, garlic powder, and apple cider vinegar, this dairy free parmesan is a game changer for a dairy-free diet. It provides a savory, umami kick that mimics traditional parmesan, enhancing the overall flavor without any dairy. This is the perfect replacement for queso fresco, which is what would be used in a traditional recipe. Click here to shop this cheese and use code JACKFRUITFUL at checkout!
  • Corn Kernels: Freshly cut corn provides a sweet and smoky base when cooked. Corn is a great source of vitamins A, B, and E, as well as fiber and antioxidants. Roasting the corn brings out its natural sweetness and adds a slightly charred flavor, which is essential for capturing the authentic taste of Mexican street corn. Fresh corn is best for this recipe but you could try using canned corn and dry frying on a pan.
  • Red Onion: Finely chopped for a subtle bite and added color. Their sharp flavor contrasts beautifully with the sweetness of the corn, adding depth to the dip. If you want a more mild flavor, you could go with white onion.
  • Jalapeños: Adding the perfect amount of heat to this dip. A little pro tip: removing the seeds from your jalapeño can reduce the heat – you could even opt for pickled jalapeños for a little sweetness if you are sensitive to spice!
  • Fresh Cilantro: Freshly chopped leaves add a burst of vibrancy to the taste and color. Its bright, citrusy flavor helps to balance the rich and creamy elements of the dip.
  • Chili Powder: Adds depth and a smoky, spicy flavor. Chili powder is made from dried, ground chili peppers and often includes additional spices such as cumin and garlic powder. It enhances the overall flavor profile of the dip with its warm, earthy notes.
  • Garlic Powder: Enhances the overall flavor with a subtle garlic kick. Garlic powder is a convenient way to add a rich, savory depth without the sharpness of fresh garlic.
  • Dairy Free Yogurt: This will be the base of your dip as it provides a creamy texture without the dairy or mayonnaise. Dairy free yogurt, often made from almonds, cashews, or coconut, gives the dip a smooth, creamy consistency. A plain Greek-style variety will provide the most amount of tang and a flavor similar to sour cream.
  • Lime: Zested and juiced for a tangy, fresh flavor. Lime juice adds acidity, which brightens and balances the richness of the yogurt and cheese.

How to Make Mexican Street Corn Dip

This dip is almost too easy so follow these instructions and you’ll be dipping and spreading this deliciousness in no time!

Prepare the Corn

Heat a large cast iron or non-stick skillet over medium high heat. Add in the corn kernels and sauté for 4-5 minutes, stirring occasionally, until the edges are charred. You can deglaze with a splash of water if needed, but it shouldn’t stick as the corn will release some water when cooking. Set aside to let cool.

Mix the Ingredients

In a medium-sized bowl, combine the cooked corn, red onion, jalapeños, cilantro, chili powder, garlic powder, sea salt, dairy free yogurt, lime zest, lime juice, and Panacheeza dairy free parmesan. Stir until well combined.

Serve

Serve the dip at room temperature, warm, or chilled, based on your personal preference, with chips or sliced veggies for dipping. You can even eat it by the spoonful or serve as a base for grilled tofu.

Frequently Asked Questions About this Mexican Street Corn Dip Recipe

What to Serve with Mexican Street Corn Dip?

This dip is extremely versatile and can be enjoyed with almost anything! Try serving it with tortilla chips or sliced veggies. If making tacos or burritos it will be an amazing addition, taking things to another level. You can enjoy this as the base for roasted veggies or as a dip for the ultimate nacho platter. The options are endless and I am sure you’ll enjoy it any way you serve it!

How long will corn dip last in the fridge?

Store the corn dip in an airtight container in the refrigerator for up to 3 days.

Can I use canned or frozen corn?

Yes, you can use canned or frozen corn. Just make sure to drain and thaw them before using, and pat dry to remove excess moisture.

Can I freeze corn dip?

Freezing is not recommended as the texture may change upon thawing. However, if you are considering making ahead you can make the dip and then serve it within three days.

Why I Love This Recipe

This dip combines the best of Mexican street corn with a creamy, dairy free twist. It’s versatile, delicious, and always a hit at gatherings. The Panacheeza dairy free parmesan adds a unique flavor that’s hard to resist. What I love most about this dairy free parmesan is that it does not compromise on wholesomeness as it is only made from a handful of ingredients!

Mexican Appetizers for Your Next Fiesta

Looking for more Mexican-inspired appetizers? Try any of these delicious recipes below:

World’s Best Guacamole

Creamy Roasted Tomatillo Salsa

Strawberry Salsa

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Learn More

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!
Learn More!
Recipe cover graphic reading “Layered Salads” over a colorful layered vegetable background

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

Related Posts

Join my mailing list to get the latest recipes first!

Hand holding a chip scooped with corn dip, herbs, red onion and cilantro.
Jackie Akerberg

Dairy-Free Mexican Street Corn Dip

5 from 1 vote
Print Recipe Pin to Pinterest!
This Dairy-Free Mexican Street Corn Dip is a plant based twist on a classic favorite. Combining roasted corn, tangy lime juice, spicy jalapeños, and a creamy dairy free base, this dip is perfect for any gathering. It is vibrant, flavorful, easy to make, and sure to be a hit at your next fiesta! I used Panacheeza vegan parmesan, which is the ideal queso fresco substitute for this dip.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer, Dip

Equipment

  • stove

Ingredients
  

  • ¼ cup Panacheeza Parmesan
  • 6 ears of corn, kernels cut off
  • ½ small red onion, finely chopped
  • 1-2 jalapeños, finely chopped (for desired spice)
  • ½ cup cilantro leaves, finely chopped
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp sea salt, more or less, to taste
  • ¼ cup plain unsweetened dairy-free yogurt
  • 1 lime, zested and juiced

Method
 

  1. Heat a large cast iron or non stick skillet over medium high heat. Add in the corn kernels and sauté for 4-5 minutes, stirring occasionally, until the edges are charred. You can deglaze with a splash of water if needed, but it shouldn't stick as the corn will release some water when cooking. Set aside to let cool.
  2. Add the cooked corn and remaining ingredients to a medium sized bowl and stir to combine. Season to taste.
  3. Serve room temperature, warm, or chilled, based on your personal preference, with chips or sliced veggies for dipping! You can even eat it by the spoonful or serve as a base for grilled tofu.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
Related posts

9 Responses

  5. 5 stars
    This was easy and delicious! I cut back to less jalapeño cus I’m a wimp and it didn’t compromise the flavor. Thank you!

    Reply
5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Want Jackfruitful Recipes sent right to your inbox?

Subscribe by submitting your email!