Raise your hand if corn is your favorite summer food (besides ice cream, obviously)?
Corn lovers, this is the dip for you. It’s spicy-sweet, cheesy, ridiculously creamy, and perfect on a tortilla chip.
Ready your chips, kids, we’re makin’ dip.
This dip was inspired by my Summer Corn and Cotija Cheese dip from way, way back. I’ve been craving a cheesy corn dip like this recently, and figured it was due time to create a plant-based version.
This recipe is simple, requiring just 10 ingredients to prepare, and it comes together in a little over an hour.
The sauce is cashew-based and super easy to make.
Simply soak cashews and blend with garlic, cream cheese, nutritional yeast, and cumin! The result is a creamy, cheesy, smoky, Mexican-inspired cheese that perfectly complements the corn and jalapeño.
I hope you all love this dip! It’s:
Creamy
Cheesy
Spicy from the jalapeño
Sweet from the corn
Simple
Summer-friendly
Satisfying
& Delicious
This dip would make the perfect appetizer or side dish on Mexican night, and would be especially great for summer BBQs since it can be made ahead of time and heated up before serving. It’s just as tasty hot as it is at room temperature, making it an ideal snack for dinner parties.
If you try this dip, let us know! Leave a comment, rate it, and don’t forget to tag your picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Cheesy Jalapeño Corn Dip
Ingredients
DIP
- 2 Tbsp olive oil, divided
- 1 medium shallot, chopped
- 4 cloves garlic, minced (4 cloves yield ~2 Tbsp)
- 3 cups fresh corn (cut off the cob // 4 ears yield ~3 cups // or sub canned, drained)
- Sea salt and ground black pepper, to taste
- 1 medium jalapeño, minced (seeds / stem removed)
- 8 ounces vegan cream cheese*
- 2/3 cup raw cashews
- 2-3 Tbsp nutritional yeast (plus more to taste)
- 3/4 tsp ground cumin
- 4-6 Tbsp water (or sub unsweetened plain almond milk for creamier result)
FOR SERVING optional
- Cilantro
- Lime wedges
- Tortilla chips or veggies
Instructions
-
Preheat oven to 375 degrees F (190 C).
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Heat a cast iron or oven-safe skillet over medium heat. Add half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), shallot and garlic. Stir constantly to prevent burning.
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Add corn, a healthy pinch each sea salt and pepper and stir. Cook for 3-5 minutes until shallots appear softened and the corn is slightly darker in color. Add the jalapeños in the last minute of cooking, then remove from heat and set aside.
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To a blender, add vegan cream cheese, soaked (drained) cashews, nutritional yeast, cumin, lesser amount of water (or almond milk // 4 Tbsp (60 ml) as original recipe is written // adjust if altering batch size), remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), and a healthy pinch each salt and pepper. Blend on high, scraping down sides as needed, until creamy and smooth. Add only enough water or almond milk to encourage blending. You want it very creamy, thick, and pourable.
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Taste and adjust seasonings as needed, adding more cumin for smokiness, nutritional yeast for cheesiness, and salt and pepper for overall flavor.
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Pour the sauce into the skillet with the corn mixture (see photo). Stir until well combined, then smooth down with a spoon or spatula.
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Bake for 10-13 minutes or until hot and bubbly. Remove from oven (carefully, with an oven mitt!), and serve immediately with veggies or tortilla chips. Cilantro and lime juice make a colorful and delicious garnish.
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Best when fresh, though leftover dip can be stored in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven (or in the microwave) until completely warmed through.
Notes
*If you can't find or choose not to use vegan cream cheese, you can substitute another 3/4 cup soaked cashews. However, I haven't tested this recipe that way and can't guarantee the results.
*You can make this dip up to 2 days ahead of time (simply prepare right up until the baking stage and then cover and refrigerate) and then bake before serving. Cook at 375 degrees F (190 C) for roughly 15-20 minutes, or until hot and bubbly.
*Nutrition information is a rough estimate calculated without any additional toppings or sides.
Nutrition Per Serving (1 of 6)
- Calories: 306
- Fat: 22.9g
- Saturated fat: 7.7g
- Sodium: 183mg
- Carbohydrates: 23.3g
- Fiber: 2.7g
- Sugar: 3.4g
- Protein: 6.1g
Hey! I love love love all your recipes! Thanks for all you do!
Anybody have suggestions on vegan cream cheese. I don’t care for the tofutti (sp?) brand very much. Maybe it’s better mixed with other ingredients?
Thanks in advance ?
We generally go for the Trader Joe’s brand!
This looks so delicious but I have so many allergies to these ingredients. Corn and cashews in particular. Any suggestions on changes that could be made?
FYI. Trader Joe’s has excellent vegan cream cheese cheap!
Thanks for sharing, Sherri!
Just made this. Super easy. Def needs the cilantro lime. I added extra nut yeast and extra jalapeño. I didn’t heat in oven since hot already and I was starving. Been craving a dip like this for a while. Super good. I love all your recipes since going plant based recently
This was received with RAVE reviews by vegan and non-vegans alike! Great recipe that will be made again! One note: Kite Hill makes a delicious Jalapeño Cream Cheese – I used that in addition to a Jalapeno – it adds an extra kick if you like spicy!
Thank you!
Made this for a super bowl party last night and it was awesome! I have made this once before and used daiya cream cheese, which was all I could find at the time. It gave the dip a strange processed taste I didn’t care for. This time I used kite hill cream cheese and it was so much better! It’s pricey, but far superior to all other store bought vegan cream cheeses in my opinion. This time I used two cans of green chiles instead of the jalapeño and subbed red onion because the shallots at the store didn’t look very good. I think next time I will try adding the green chiles in addition to the jalapeño to get the flavor of the green chiles along with the heat from the jalapeño. I used canned corn yesterday, but I can’t wait to make it again with fresh summer corn!
Have you tried Tofutti cc? Kite hill is not readily available where I live!! But i’ve tried it and love it.
I would have thought that a bit more info about cashew soaking would have been a no-brainer. How long do they need to soak and in what?
Hi! 1 hour in very hot water (uncovered) in a bowl or pot!
I love this dip!! beautiful flavour, lovely texture – everyone I share it with loves it too – thank you!!
Made this as a side dish for thanksgiving for a different type of flavor … it was SO amazing . I felt, tasted much better than any non vegan dip . I loved loved loved it and so did everyone else. It took me more water to get the right consistency, and I used onions not shallots. I added lime and cilantro at the end. Perfection .
Made this for a work potluck and it was gone instantly. Made recipe as stated and it was perfect. Super easy too, can’t wait to make again!!!
I made this for a party where there were a lot of meat eaters! They devoured it in 30 minutes and even asked for the recipe! I blended the cilantro into the sauce.
I love this recipe! I’ve made it at least 10 times with either fresh or frozen corn and it is always a hit!
Made this with the chickpea shawarma dip. Again the container was empty at the end of the day! People devoured it! Thanks again for making me look like a great cook! The was delicious and will make again and again!
So I cook – a lot. With friends, at home, anywhere… but only just started plant based in the last several weeks. Your blog has been fantastic. I look forward to coming home at night and on the weekends to try something you posted. I have two boy – who yeah are not into this new choice, but my teen son said “I could eat that” – rock on! Great dip. Thank you. One dish at a time for change.
How long do the cashews need to be soaked? First time using them :)
OMG.. !!! I love this recipe, it’s so tasty and easy to make. I use it to dip chips or on top of Mexican style dishes.. Love the rich taste from the nutritional yeast and the creamy texture from the cashews without being heavy. And it’s even better the second day !!! So much happiness lol…
Hi!
First of all I want to say that I love all your recipes!! They are so great and I recommend your site to all my friends!
I am hosting a wine night tomorrow with some girlfriends and want to make this. I have a few questions. I see that you use nutritional yeast and it gives you a bread like taste. Could I just use breadcrumbs to substitute and bake them into the dish (and not put them in my food processor)?
Secondly, I am thinking of adding some vegan cheese to this. Would I just bake it in the recipe when I cook it in the oven as well?
Thank you!
Liz
You definitely need nutritional yeast. It’s what makes it cheesy.
This turned out very well! The only modification I made is I used the jalapeño’s seeds and ribs to slightly up the heat.
For me, it was necessary to continually top the dip with a lot of cilantro and extra-extra lime juice. Otherwise it did taste a bit bland.
All in all, I think this is a good summer dip, and I do recommend it.
Okay, I just made this for a party tomorrow and I’m having a REALLY hard time not devouring it all tonight! Even my omni hubby thought the creaminess was from non-vegan cream cheese! :) If any survives until tomorrow’s shindig, I’ll be sure to update with the general consensus! Thanks so much for the fab recipe!!
Looks so good. I never had a dip like this, thanks for the idea
how would you feel about subbing in cannelinis or another white bean (blended) for the cream cheese? or even silken tofu? i always like sneaking in extra protein when i can.
This looks awesome. I’m thinking of whipping it up ahead of time and bringing it along to bake when my hubby and I go camping in two weeks. I might have to experiment a bit cooking over a campfire, but I think it will work. Maybe I’ll use my small cast iron Dutch Oven? I’m anxious to give it a try. Sounds awesome!
Oh Man! My husband and I are seriously going to have to run a 10k tonight to amend for eating the entire thing in one sitting. This is just superb! A “must take” to any social gathering (if you can refrain from eating it all yourself before you leave)
So delicious. I used Hatch green chile in place of jalapeno, but otherwise made the recipe as is. Such a good summer-y recipe that’s different from the typical creamy-because-of-mayo dips you find at parties. This is definitely going on my summertime cookout rotation.
Hi, could you tell me if the fresh corn needs to be cooked or just scraped directly from the cob before adding to the skillet? I’m looking forward to trying this recipe!
Susie
OH man, this looks so dang good! I’ve been trying to make a new dip each month for my book club – I think this is going to be next!
Sarah
I actually did NOT raise my hand at your first sentence. Sorry, I just don’t like corn! It’s good in corn tortillas or ground into a flour but I hate eating the kernels themselves! I do have to admit that this dip looks so thick, creamy and flavorful with spices and rich goodness!
Hi, I am not a vegan and allergic to nuts, what is the purpose of the ” nutritional” yeast. How is this different from the yeast I use for baking. Any suggestions on replacing the cashews. Thank you for all the great recipes..
Vinny
Nutritional yeast is not at all the yeast used for baking. Its flakier and darker color. Some use it in smoothies, I generally use it in lieu of bread crumbs as a coating for something when sautéing, it gives it a nutty taste.
This is getting me in the mood for summer! And the dip would also make an amazing filling for some flaky empanadas — With a dunk in some spicy salsa!
What an interesting dip, I usually have a dip to serve with my aperitivo every so often. Thanks for the inspiration.
Dana,
Seeing as so many recipes use cashews or nuts, where do you buy your nuts from?
Love your site! :)
Hi Lele! I buy mine from Trader Joe’s mostly, because I think they have the best price. Otherwise, I buy in bulk from a local store (like a coop) or whole foods!
You have served a superb & fantastic recipe… Its really mouth-watering, delicious, & enjoyable… thanks for sharing a nice blog too!!!
Yay! Thanks for sharing, Christina!
I was curious about what brand of vegan cream cheese you used? I’ve tried a few but have yet to find one I love.
I generally go for the Trader Joe’s brand, but Tofutti is easier to find at other stores and is just as good! Good luck.
Love that you made the dip in cast iron. Your pictures are beautiful!
Thanks!
Hi how long do you soak the cashews for?
Thanks
1 hour in very hot water (uncovered)
This looks awesome!! I love corn so much, I might just make this as a meal for me and the hubby tomorrow night! Love it!
This could be replace the ubiquitous artichoke-spinach dip (which is getting a little tired at this point).
OMG this dip looks amazing! Perfect for when guests are over in the summertime. I bet they wouldn’t be able to tell that it’s vegan!
yummy! I can’t eat corn but this still looks so good!
Sooo….I literally was just staring at a can of corn in my cupboard….like “what should I make with this???”. Bam!! Minimalist Baker to the rescue!!! Thanks. I am soooo making this dip on the weekend.
Yay! Hope you love it!
This sounds delicious! I’m going to bring it to all of the BBQ’s.
Oh heck yes!! Seriously feeling this dip. I need to host a dinner party so I have an excuse to whip this up!! (and not end up eating it all myself)
Hmmm, okay, good with the dinner part-tee but thinking something outdoors. This dip kind of looks like scrambled eggs, but it does look very good! Being the dippy guy that I am, I always bring dip to parties and the host is typically happy. Can’t believe how creamy this is!
Hope you love it!
You’re trying to get me more addicted to Netlix, aren’t you? ;)
always ;D
Off topic……But I just got your Cookbook. Beautiful pictures Inspires me to cook!!!!