Dairy-Free Mexican Street Corn Dip
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.
Servings 6 servings
Calories 82kcal
Equipment
- stove
Ingredients
- ¼ cup Panacheeza dairy free parmesan
- 6 ears 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
Instructions
- 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.
- Add the cooked corn and remaining ingredients to a medium sized bowl and stir to combine. Season to taste.
- 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.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 399mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.4mg
