Mexican Street Corn Dip

Mexican Street Corn Dip

• 2 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp cayenne powder
• 5 tbsp extra virgin olive oil, divided
• 1 yellow onion, chopped
• 2 cups corn
• 1 tbsp minced garlic
• 1 serrano pepper, diced
• Salt and pepper
• 4 oz plant based cream cheese
• 1/3 cup plant based sour cream
• 1/4 cup nutritional yeast
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lemon juice

Límon Crema

• 1/4 cup plant based yogurt
• 2 tbsp lemon juice
• Pinch of salt

Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

Meanwhile, heat 1 tbsp of the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, serrano, half of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. Then reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream and nutritional yeast and cook until warmed throughout. If desired, thin the dip with plant milk or water to make it creamy and finish by swirling in the chopped cilantro, In a small bowl, combine the remaining 4 tbsp of olive oil and spice mix. Set aside and then make the límon crema by mixing the mayo and lime juice with a pinch of salt. Spoon the dip into a large serving bowl and top with grilled corn, a dollop of the límon crema, and a drizzle of the chili oil over the corn. Serve with chips and enjoy!