Mexican Street Corn Dip (Easy, One Pot + Vegan)
This creamy Mexican-inspired street corn dip is packed with bold flavor and made entirely plant-based. Inspired by elote, the popular grilled corn dish often served with mayo, lime, and chili, this dip version is made in one pan and can be served warm or chilled. Perfect for parties, snacking, or taco night!
Servings: 6 - 8
Ingredients
- 1 tablespoon light oil (such as canola or vegetable) (see notes for oil-free option)
- 3 cups corn kernels fresh, frozen, or canned (drained and rinsed if canned)
- 2 cloves garlic minced or pressed
- 1 teaspoon smoked paprika
- 1 teaspoon salt more to taste
- ½ teaspoon chili powder
- Pinch cayenne (optional, for heat)
- 1 cup plain vegan yogurt or vegan sour cream
- ¼ cup vegan mayonnaise
- 2 tablespoon lime juice
- ¼ cup red onion finely chopped
- ¼ - 1 jalapeño seeded and finely chopped (adjust to taste)
- ¼ cup fresh cilantro roughly chopped
For serving:
- Crumbled vegan cheese (such as vegan feta or mozzarella), optional
- Pinch Tajín or extra smoked paprika optional for garnish
- tortilla chips or corn chips for dipping
Instructions
- Char the corn: Heat the oil in a large skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring only occasionally, until golden brown in spots. Tip: Let the corn sit undisturbed to allow browning before stirring. If you hear popping, that’s a good sign! Reserve a spoonful of the charred corn for garnish
- Season: Push the corn to one side of the pan and add the garlic. Cook for 30 seconds until fragrant. Stir in smoked paprika, salt, chili powder, and cayenne (if using). Remove from heat.
- Make it creamy: Stir in the vegan yogurt, mayo, and lime juice. Fold in the red onion, jalapeño, and cilantro. Taste and adjust seasoning with more salt or lime juice if needed.
- Serve warm or cold: To serve warm, return to low heat for 1 to 2 minutes to warm through. For cold dip, cover and chill for at least 1 hour.
- Garnish and enjoy: Top with reserved charred corn, crumbled vegan cheese, a sprinkle of Tajín or smoked paprika, and extra cilantro. Serve with tortilla chips or corn chips.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
To prevent a watery dip: Use a thick vegan yogurt for best results. I like Silk Plain Almond-Based Yogurt or Maison Riviera Vegan Greek-Style Plain Oat-Based Yogurt. If your yogurt is on the thinner side and you’re serving the dip warm, stir in 1 tablespoon of cornstarch or tapioca starch before reheating to help thicken. Do not add starch if serving the dip cold.
Oil-free option: Omit the oil and dry-sauté the corn in a nonstick skillet. Replace vegan mayo with extra vegan yogurt.
Nutrition
Serving: 1 serving without chips (recipe makes 6 servings) | Calories: 186kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 450mg | Potassium: 203mg | Fiber: 2g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 0.5mg
Find it online:
https://itdoesnttastelikechicken.com/mexican-street-corn-dip-easy-one-pot-vegan/Scan the QR code for updates, tips, and to ask me any questions!
