Mexican Street Corn Dip
Last Updated on March 7, 2023 by Annie
This sweet and spicy Mexican Street Corn Dip has all the flavor of elote, without any dairy! Quickly whips up in about 10 minutes for an easy vegan-friendly dip!
Vegan Mexican Street Corn Dip
Cinco de Mayo is without a doubt one of my favorite holidays to celebrate. When my husband and I moved away from Texas, we knew Cinco de Mayo celebrations simply would not compare to what we experienced in Texas.
Instead of being let down by unimpressive margaritas and subpar Mexican food, we began hosting people at our home to give them a little flavor of a Texas Cinco de Mayo.
With staples like a classic margarita, chips and dip, like this Mexican Street Corn Dip, and some fresh tacos with friends, you can easily enjoy Cinco de Mayo without the dairy.
WHAT IS ELOTE AND ESQUITES?
Elote, also called Mexican Street Corn, is a sweet corn on the cob that has been grilled or broiled then slathered in a mixture of mayonnaise, crema, chili powder, and cheese. When the corn is removed from the cob, you make a salad called esquites. Basically, esquites is the off the cob version of elote.
Why We LOVE this Mexican Street Corn Dip
Chips and dip are a staple in our household. From Texas caviar to fresh guacamole, you can be sure to find a simple dip to dunk your tortilla chips. This Mexican Street Corn dip makes the perfect addition to your chip dip menu. Some of the reasons we continue to make this dip on the regular include:
- Ready in 10 minutes or less makes it perfect for a last minute addition.
- 6 ingredients plus seasoning make it a simple side without any complicated additions.
- Easy to make in advance. You can whip this up the day before and have it ready to serve in a moments notice.
HOW TO MAKE MEXICAN STREET CORN DIP
Ingredients You’ll Need
- Corn– You can use canned or frozen corn to make the dip, but for an extra level of flavor you can grill fresh corn on the cob when it’s in season for a nice smoky flavor.
- Jalapeño– Seeded and diced based on your desired level of heat.
- Lime– Fresh or bottled, but I tend to favor the fresh squeezed option.
- Cilantro– Washed and chopped.
- Vegan Mayo– Gives the dip a creamy texture.
- Garlic– Fresh garlic, minced or microplaned.
- Spices– Salt, pepper, and cayenne add a little heat and flavor to the corn dip.
Step-By-Step Directions
This easy to make Mexican Street Corn dip comes together quickly!
- Prepare the corn: If you are using frozen corn, allow the corn to come to room temperature and drain. For canned, simply drain and rinse.
- Add corn to bowl: Put the corn in a medium sized bowl and set aside.
- Dice jalapeño: Seed and dice a jalapeño and add to the corn bowl.
- Add cilantro: Chop cilantro to the desired size and also add to the corn bowl.
- Add lime juice: Squeeze a fresh lime over the bowl.
- Season: Add the salt, pepper, cayenne, garlic, and mayonnaise. Stir everything to combine.
- Test it out: Taste the dip and add additional salt, pepper, cayenne, or cilantro to taste. Serve with a fresh bowl of tortilla chips and enjoy!
Helpful Kitchen Tools
Here are a few helpful kitchen tools you might want to use for this simple Mexican street corn dip.
- Microplane – To grate the garlic into a fine mush.
- Lime juicer– To squeeze out all of the delicious lime juice.
- Large dip bowl – For serving up all the tasty, dairy-free dips.
Dairy-Free Changes to Mexican Street Corn Dip
To make this dip dairy free, as well as vegan, a few changes occurred.
- Vegan mayonnaise– Instead of crema I used vegan mayo mixed with the lime juice for a little tang.
- Omit cotija cheese– I opted not to swap out the cotija cheese for a vegan alternative and simply omitted this to keep the dip light and simple.
Serving and Storing Suggestions
Here are a few alternative ways to use this vegan Mexican street corn dip other than simply dunking your chips.
- Top on nachos– Sprinkle this Mexican street corn dip over a pan of nachos.
- Add to tacos– Use the street corn dip as a filler to your favorite tacos.
- Toss with a taco bowl– The Turkey Taco Lunch Bowls are absolute perfection with this Mexican street corn dip.
How to Store Mexican Street Corn Dip
This delicious and flavorful dip will keep in an air-tight container in the refrigerator for up to 5 days.
OTHER DELICIOUS CHIP DIPS
Did you make this quick and easy vegan Mexican Street Corn Dip? I would love to hear how it went! Leave a comment below to share how it went or snap a picture and share it with me on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!
You can also sign up for my newsletter for even more dairy-free goodness!
Mexican Street Corn Salad
This fresh and flavorful Mexican Street Corn Salad is the perfect dairy free and vegan dip to add to your next gathering.
Ingredients
- 14 oz Corn frozen or canned
- 1 Jalapeño seeded and diced
- 1 Lime juiced
- ½ cup Cilantro chopped
- ¼ cup Vegan Mayo
- 3 Garlic Pods diced or microplaned
- ½ teaspoon Salt
- ¼ teaspoon Cayenne
- Black Pepper to taste
Instructions
-
If using frozen corn, allow to thaw, drain and rinse. If using canned corn drain and rinse.
-
Dice 1 jalapeño, chop ½ cup cilantro, and microplane 3 cloves of garlic, set aside.
-
In a medium bowl put corn, jalapeño, cilantro, and garlic. Juice 1 lime over the bowl and season with ½ teaspoon salt, ¼ teaspoon cayenne, and ⅛-¼ teaspoon black pepper.
-
Add ¼ cup vegan mayo and stir until combined. Taste and add additional salt, pepper, or cayenne as needed.
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.