Vegan Mexican Street Corn Dip

Vegan Mexican Street Corn Dip Recipe

By Brand New Vegan

🔪Prep Time: 30 min

👩‍🍳Cook Time: 15 min


1/2 can White Beans, drained with the juice reserved

1/2 cup raw, shelled, sunflower seeds

2 Tbs lemon juice

1 tsp nutritional yeast

1–2 garlic cloves

1/4 tsp salt

up to 1/2 cup of bean liquid (aquafaba) to thin

3 cans fire-roasted yellow corn (15 oz ea)

1/4 cup diced red onion

1 can diced green chiles, drained (7 oz)

1–2 Tbs salsa

1/4 cup cilantro, finely chopped

2 Tbs lime juice (about 1 lime)

1 tsp chili powder

2 Tbs sunflower aioli (or sub vegan mayo, sour cream)

1/4 cup vegan parmesan cheese


1Prepare Aioli by draining the beans and saving the liquid

2Add 1/2 can of the beans to your blender

3Add all remaining ingredients except bean liquid and blend

4Scrape down sides as necessary and add just enough liquid until it becomes creamy and smooth

5Reserve 2 Tbs of the Aioli and place the remainder in a sealed container in the fridge for a tasty sandwich spread

6Add corn to a large frying pan over med-high heat

7Cook corn until color becomes bright and begins to char (add broth or water to prevent sticking)

8Add onion, chiles, salsa, cilantro, lime juice, and chili powder and stir until well combined

9Stir in Aioli and Parmesan and simmer on low heat until heated through

10Garnish with lime wedges, additional cilantro, and corn tortilla chips

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