Dairy-Free Street Corn Dip

Elevate your party spread with this irresistible Dairy-Free Street Corn Dip, a vibrant and creamy twist on the classic Mexican street corn. Bursting with the smoky char of sautéed corn, zesty lime, and a kick of jalapeño, this dip is perfectly balanced by a luscious, dairy-free base made from vegan mayonnaise and plant-based yogurt. Highlighted with aromatic spices like cumin and smoked paprika, it’s topped with fresh cilantro and optional dairy-free feta for a savory finish. Ready in just 25 minutes, this crowd-pleaser pairs beautifully with tortilla chips, veggie sticks, or crackers, making it ideal for game days, barbecues, or anytime you crave a bold and flavorful appetizer. Vegan, gluten-free, and utterly delicious—you won't miss the dairy!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 3 cups corn kernels (fresh, canned, or frozen)
• 2 tablespoons olive oil
• 2 cloves garlic cloves, minced
• 0.5 cup red onion, finely diced
• 1 jalapeño, finely diced (optional, adjust to heat preference)
• 0.5 cup vegan mayonnaise
• 0.25 cup unsweetened plant-based yogurt (such as coconut or almond yogurt)
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 0.25 cup cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 cup dairy-free feta or cotija-style cheese (optional garnish)

Directions

Step 1

If using fresh corn, remove the kernels from the cobs. If using frozen corn, thaw completely and pat dry. For canned corn, drain and rinse thoroughly.

Step 2

Heat a large skillet over medium-high heat and add olive oil. Once hot, add the corn kernels in a single layer. Sauté for 5-7 minutes, allowing the corn to char lightly, stirring occasionally. Remove from heat and let cool slightly.

Step 3

In the same skillet, add an additional drizzle of olive oil if needed and sauté the minced garlic, red onion, and jalapeño for 2-3 minutes, until softened and fragrant. Set aside.

Step 4

In a large mixing bowl, whisk together vegan mayonnaise, plant-based yogurt, lime juice, ground cumin, smoked paprika, and nutritional yeast (if using). Taste and adjust seasoning with salt and black pepper.

Step 5

Add the charred corn, sautéed vegetables, and chopped cilantro to the bowl. Toss everything together until evenly coated in the creamy mixture.

Step 6

Transfer the dip to a serving bowl and garnish with extra cilantro and crumbled dairy-free feta or cotija-style cheese, if desired.

Step 7

Serve immediately with tortilla chips, veggie sticks, or crackers. This dip can also be made ahead and stored in the fridge for up to 2 days.

Nutrition Facts

Serving size	(1089.8g)

Amount per serving	% Daily Value*
Calories	1358.2

Total Fat 76.9g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 14.6g
Cholesterol 27mg	0%
Sodium 2510.2mg	0%
Total Carbohydrate 158.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 50.9g
Protein 32.3g	0%

Vitamin D 0IU	0%
Calcium 208.1mg	0%
Iron 7.9mg	0%
Potassium 2152.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 8.9%

Carbs: 43.5%