The Creamiest Street Corn Dip (Elote Dip)

If you know me, you know how much I love Mexican street food. Salsa, tacos, burritos, tortes, you name it. Before I was vegan, my one go to when traveling was the elote street corn, but unfortunately I haven’t had one in over 5 years. The reason being is that elote usually is made with lots of butter, cream, and mayo which would be a nightmare for my digestion if I even had one bite.

This craving for elote comes and goes, but last weekend I was hit with such a hard craving for it that I immediately went to the store to make my own version of it. This time around I decided to turn my love for elote on the cob into an amazing elote dip that I could use for multiple occasions. Whether you want it hot or cold, use it as a garnish or as a simple snack with tortilla chips, this recipe has it all!

This dip is:

• dairy free

• plant based

• simple and easy

• the perfect appetizer

• creamy & delicious

No matter what mood you are in, this elote dip will be sure to satisfy that craving. Use this recipe to upgrade your favorite tacos, nachos, fries, or just by itself with chips or veggies.

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Serves 3-4 people:

The Goods:

For the corn on the cob:

• 3 corn on the cob, seared on cast iron for 10-15 minutes

• 4 green onions, seared with corn, then sliced

• 1 tbsp olive oil

• 1/2 tsp salt

For the dip:

• 1 tsp coriander

• 1 tsp chili powder

• 1 tsp granulated garlic

• 1 cup Cashew cream + extra if needed

For the garnish:

• Hemp seeds

• Paprika

• Flakey sea salt

The Method:

1. First, if you haven’t yet, soak your cashews in hot water for the cashew cream later on.

2. Now, heat a large cast iron on medium high. As the cast iron is heating up, brush your three ears of corn with salt and olive oil. Once the cast iron is hot, sear the corn for 10-15 minutes until all the sides have a golden brown crispy edge. This takes some time so have some patience, and keep the corn rotating while you are searing. On the last 5 minutes of searing the corn, add your 4 green onions to make some roasted green onions.

3. As the corn is cooking, this is a good time to make your cashew cream. After the cashews have soaked in hot water for at least 10 minutes, add all your ingredients into a high powered blender and blend on high until you have a smooth cashew cream. Set aside.

4. Once the veggies are seared, let the corn and green onions cool slightly before using a chef’s knife to slice off all the kernels from the cob and to cut the green onions into slices.

5. Place all the roasted kernels into a medium size bowl. Then add your coriander, chili powder, garlic, roasted green onions, cashew cream and mix until you have a beautiful elote dip.

6. When it’s time to serve, add your dip into a serving bowl and garnish with a sprinkle of hemp seeds, paprika, and flakey sea salt. Serve with tortilla chips cold or hot. (If hot-add your dip into an oven safe dish and bake for 25-30 minutes @ 400 degrees covered.)

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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