This cheesy and indulgent Street Corn Style Queso Dip is perfect for bringing out a a party or on game day! It's packed with flavor, easy to make and a little bit addictive to eat, whether it's piping hot from the oven, or cooled down as leftovers, on tortilla chips or as a spread on toast!
This delicious hot cheesy dip really comes into it's own in late summer and early fall when the corn is ripe. Perfect for sharing for game days, or as a fun appetizer before a BBQ or cookout. But don't worry if corn isn't in season, you can also make this with frozen or canned corn (check the variations section for instructions!). It's inspired by Mexican Street Corn dip, but made vegan, and is naturally also gluten-free, so more people can have a tasty dip to eat at the party!
If you love all things cheesy and dippy, then check out this pumpkin flavored version of this dip: Cheesy Pumpkin Queso Dip. It's also dairy free and great for Halloween parties. Or if you'd rather make a spreadable festive dip, them these Easy Vegan Cheese Balls are perfect for entertaining. If you have extra sweet corn to use up, check out my Corn & Tofu Fritters for a great breakfast or brunch.
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🌽Ingredients
Here are the simple ingredients you'll need for this yummy corn cheese dip. Head to the recipe card at the bottom of the post for the full instructions, and check out the substitutions and variations section for other ideas of how you can switch up this vegan queso recipe!
For Assembling the Dip
- Sweet Corn: Make sure the corn is fresh without any rotten kernels. The fresher the better for the flavor. Alternatively use frozen or canned corn instead of the fresh corn.
- Red Bell Peppers: also known as capsicum to my Aussie readers. Make sure it's de-seeded and de-veined before chopping.
- Green Onion: I call these spring onions, and you might also know them as scallions. You can use the green part as well as the white, just make sure they're cleaned well with no dirt inside.
- Pickled Jalapeños: Use as many as you like, depending on your love of spice!
- Grated Vegan Cheese: Choose a good flavored cheddar style cheese. I like Violife Cheddarton or Cauldren plant-based (I'm in the UK) but choose your favourite meltable vegan cheese.
For the Queso
- Firm Tofu: this provides the protein and the base of the dip. Some dips use cashew nuts as the base, but using tofu makes the dip cheaper and better for nut allergies. Choose the fresh firm tofu from the supermarket that comes in water in the fridge. You do not need to squeeze or press the tofu as it gets whizzed up into a creamy spread.
- White Miso: this creates a deep umami flavor that adds to the overall cheesy dip vibe.
- Nutritional Yeast: Essential for it's cheesy nutty flavor. Most varieties also contain vitamin B12 too.
- Dijon Mustard: This adds tang and depth of flavor for the ultimate cheesy dip.
- Garlic Powder: For a hint of garlicky goodness.
- Hot Smoked Paprika: this adds heat and a delicious smokey flavor. Use regular not-spicy smoked paprika if you don't want spice!
- Fresh Lemon Juice: to cut through the cheese and add a little zingy flavor.
See recipe card for quantities.
👩🍳Instructions
Follow along with these easy step by step instructions for the perfect vegan street corn queso dip!
1. First make the creamy queso base by whizzing up the tofu, miso, nutritional yeast and other ingredients in a high speed blender.
2. Blend until smooth and creamy. You might need to push down the edges for the ultimate creamy texture.
3. Whilst you are making the queso base, have your corn grilling or on the bbq. (If you are using canned or frozen corn, toast the kernels in a dry frying pan)
4 & 5. In small casserole dish or oven-proof pan, add the vegan queso dip, and roughly ¾ of the corn kernels, chopped bell peppers and vegan cheese. .
5 & 6. Mix well, then top with more corn, vegan cheese and bell peppers and a sprinkle of Jalapeños and green onion. Bake for 10-15 minutes at 180c/360f or until the top is bubbly and melted.
Serve the vegan cheese dip with loads of tortilla chips, crackers or bread, or even carrot sticks.
Hint: Some vegan cheese isn't great at melting. Add a spray of olive oil over the top and cover with aluminum foil to start the melting process, then remove to get bubbly.
🌶️Substitutions & Variations
Here are some easy ways you can switch up this recipe:
- Soy Free- Use my base recipe for vegan cashew cheese and make sure it's a little more scoopable by adding a little water to form a creamy cashew sauce in place of the tofu queso.
- Extra Hot- Add green chiles or chipotle peppers as well as or instead of the pickled jalapeños. You can also add chili powder or cayenne pepper.
- Canned or Frozen Corn- instead of using fresh corn on the cob, drain a can of sweetcorn or use frozen corn kernels. Toast them in a dry frying pan until slightly charred before using for the yummy street-corn toasted flavor.
- Other alternatives- Black beans, yellow onion, red onion or lime juice to replace the lemon juice can all be used.
🔪Equipment
You will need a high-speed blender or food processor to whizz up the cheesy sauce. You will also need an oven-proof baking dish or small casserole dish to serve and a good sharp knife for cutting.
🍽️Serving Tips
Make this recipe ahead of time, cover and bake when your guests arrive for a delicious hot dip. You can also skip the melted cheesy topping and put the entire dip into a small crock pot or heated dish on very low to keep warm over a long period of time. Make sure not to overheat as the tofu can get a little lumpy when overheated.
🫙Storage & Leftovers
Store this dip in an airtight container for up to a week. I don't suggest freezing this dip as it changes the texture.
Leftover dip is delicious when tossed through pasta, a bit like spicy vegan mac & cheese. You can also just use the cheesy sauce as a nacho cheese sauce or with potato wedges.
Top tip
Make sure not to overheat the dip as the tofu can get a little lumpy when overheated.
❓FAQ
Vegan queso is a vegan version of the popular creamy cheezy queso dip. It can be made with a cashew base, or using creamed tofu like in this recipe.
Love Dips?
Try one of these delicious dairy free and vegan dips:
canapés
If you love entertaining, you'll love trying some of these other tasty canapés!
📖 Recipe
Street Corn Queso Dip (Vegan, Cheesy & Hot!)
Equipment
- 1 Blender
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
To assemble the corn dip
- 100 g (1 cups) vegan cheese (I like violife Cheddarton)
- 220 g (1 ⅓ cups) sweet corn kernels (about 2 cobs of corn)
- 100 g (⅔ cups) red bell pepper
- 50 g (½ cups) green onion
- 30 g (⅕ cups) pickled jalapenos (or to taste)
For the vegan 'Queso'
- 300 g (⅔ lb) firm tofu (the kind that comes in water in the fridge.)
- 3 tablespoon nutritional yeast
- 1 teaspoon garlic powder (whole bulb!)
- 1 tablespoon white miso
- 1 tablespoon dijon mustard
- 80 ml (⅓ cups) lemon juice
- 1 teaspoon hot smoked paprika
- 1 tablespoon sea salt
Instructions
- Grill or BBQ your sweet corn on the cob OR toast drained canned corn or frozen corn in a pan until slightly charred in places.220 g sweet corn kernels
- In the meantime, make the base 'queso' in a blender combine the tofu, nutritional yeast, miso, mustard until smooth.300 g firm tofu, 3 tablespoon nutritional yeast, 1 tablespoon white miso, 1 tablespoon dijon mustard, 80 ml lemon juice, 1 teaspoon hot smoked paprika, 1 tablespoon sea salt, 1 teaspoon garlic powder
- Add all the blended tofu queso to a baking dish or casserole.
- Remove the corn kernels from the cob.
- Add in ¾ of the grated vegan cheese, chopped red peppers, chopped pickled jalapenos and toasted corn.100 g vegan cheese, 100 g red bell pepper, 50 g green onion, 30 g pickled jalapenos, 220 g sweet corn kernels
- Mix the queso, corn and other add ins gently to combine.
- Top with the extra vegan cheese and a sprinkle of green onions, jalapenos and re bell peppers.
- Bake at 180℃/360℉ until the cheesy top is bubbling and the dip warmed through. Do not overbake.
- Serve hot with plenty of tortilla chips to dunk.
Notes
- Soy Free- Use my base recipe for vegan cashew cheese and make sure it's a little more scoopable by adding a little water to form a creamy cashew sauce in place of the tofu queso.
- Extra Hot- Add green chiles or chipotle peppers as well as or instead of the pickled jalapeños. You can also add chili powder or cayenne pepper.
- Canned or Frozen Corn- instead of using fresh corn on the cob, drain a can of sweetcorn or use frozen corn kernels. Toast them in a dry frying pan until slightly charred before using for the yummy street-corn toasted flavor.
- Other alternatives- Black beans, yellow onion, red onion or lime juice to replace the lemon juice can all be used.
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