Mexican Street Corn Dip
on Jun 12, 2017, Updated Feb 02, 2022
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How to cook that corn
First you want to trim back some of your husk leaves and cut off a little of both ends. Then you want to microwave that (I did 2 ears at a time) for 2 minutes per side, totaling 4 minutes. Then you just squeeze from the top end and let the corn come out the bottom silk free! Then just a light coating of avocado oil, salt and pepper and they were ready for a quick char on the grill.Making Mexican street corn dip
- Once you have your corn cooked cut the kernels off the cob, if you are not using fresh feel free to use canned or forzen
- Next you will take your soaked cashews, milk, chili powder, nutritional yeast and salt and blend in a high powered blender until creamy about 2-3 minutes
- In a large skillet on medium heat add 1 tablespoon avocado oil and the chopped bell peppers and cook for around 5 minutes staring occasionally. The corn goes in next along with the cashew sauce you just made. Heat the mixture throughly and taste to see if it needs any salt or pepper to taste.
- Scoop into a serving dish and top with sprinkle of chili powder, lime and cilantro. This dip goes great with everything from chips, vegetables and even plantain chips, enjoy!
If you love this Mexican Street Corn Dip you will love these other corn recipes:
Grilled Corn & Avocado Salad Roasted Cornbread Mini Muffins Roasted Corn and Cheese Dip Butterfinger Caramel CornThis post is sponsored by Duda Farm Fresh Foods. I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!
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Mexican Street Corn Dip
Ingredients
Scale
- 6 ears of corn
- 2 tablespoons avocado oil or olive oil
- 1½ cups cashews, soaked for at least an 1 hour, drained
- 1 cup unsweetened dairy-free milk (i used original almond milk)
- 1 teaspoon chili powder
- â…“ Â cup nutritional yeast
- ½ teaspoon salt
- 1 tablespoon avocado oil
- ½ red bell pepper, diced small
- ½ green bell pepper, diced small
- Salt and pepper to taste
- Cilantro and lime to garnish
Instructions
- Remove a few layers of the husk wrapping at slice a little of the husk off of both sides (see picture in post)
- Microwave 2 ears at a time for 2 minutes on each side for a total of 4 minutes.  Then slice off ½ inch into the ear on the shank end.  Grab the other end and start squeezing the husk off.  It should slide off pretty easily but you need to really grab and pinch with your hand.
- Once you have all of the husks removed, pour 2 tablespoons of avocado oil into a bowl then brush it all over the corn.
- Heat up a grill over high heat. Â The corn will be slightly cooked from the microwave already so you can just grill them for about 4-5 minutes per side until lightly browned.
- Slice off the kernels with a sharp knife and set aside.
- In a high powdered blender or food processor add soaked cashews, milk, chili powder, nutritional yeast and salt. Â Blend of high until creamy, about 2-3 minutes.
- Place a large skillet over medium high heat and add 1 tablespoon of avocado oil. Â Add bell peppers to the pan and cook for 5 minutes, stirring occasionally. Â
- Add corn into the pan followed by cashew sauce and stir to combine and heat through. Â Taste it and add salt and pepper to taste if needed.
- Scoop into a serving dish and garnish with a sprinkle of chili powder, some chopped cilantro and a squeeze of lime!
- Serve with Plantain chips, sweet potato chips and/or bell pepper pieces!
Notes
**NOTE – if you like it spicy you can also add in 1 chopped jalapeno when you add the bell peppers!
I saw you snacking on this in your Instagram videos and have been craving corn dip since! Something about this time of year just makes me want grilled corn every day.
Seriously!!! Loving grilled corn so much! 🙂
What can you do if you don’t have a grill? Stove top?
Yes that works!!
Wonderful….I cant wait to try it…we BBQ 4-5 times a week and love to throw corn on the Barbie !
YAHOO!
It would take some discipline to hold off eating that gorgeous corn until I’d made it into a dip, but boy does that look good! The cilantro, lime and bell peppers make it well worth the wait. Nothing wrong with a little delayed gratification!
Haha YES! I love it! Totally worth the wait!
I was thinking of making this for a BBQ this weekend. Do you think it will reheat well when I get there??
Yes! I would add a little extra almond milk (like 1/4 cup) to account for evaporation when reheating!
This looks awesome! What would you suggest to use instead of cashews? Cream cheese?
I haven’t tried that but it would be great! Just reduce the amount of milk, just mix in a bit at a time until its creamy and can coat the corn well!