Street Corn Queso Dip (Vegan, Cheesy & Hot!)
A delicious cheesy dip packed with sweetcorn. Tangy and spicy it's the perfect hot dip for serving on game days or at parties.
Servings: 8
Calories: 123kcal
Equipment
- 1 Blender
Ingredients
To assemble the corn dip
- 100 g vegan cheese I like violife Cheddarton
- 220 g sweet corn kernels about 2 cobs of corn
- 100 g red bell pepper
- 50 g green onion
- 30 g pickled jalapenos or to taste
For the vegan 'Queso'
- 300 g 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 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 tbsp nutritional yeast, 1 tbsp white miso, 1 tbsp dijon mustard, 80 ml lemon juice, 1 tsp hot smoked paprika, 1 tbsp sea salt, 1 tsp 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.
Video
Notes
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.
Nutrition
Calories: 123kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1334mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 1mg