Ready in less than half an hour, this creamy, cheesy dip is delicious hot or cold. Whether you grill fresh corn on the cob or substitute frozen fire roasted corn, this crunchy favorite will be a favorite go to year-round.
INGREDIENTS:
3 ears fresh corn or 1 pkg. frozen fire roasted corn
¼ cup vegan mayonnaise
4 ounces softened vegan cream cheese
¼ tsp. cayenne pepper
¼ cup scallions, chopped small
4 ounces finely shredded vegan parmesan cheese
½ cup chopped fresh cilantro
2 tbsp. lime juice
Lime wedges for garnish (optional)
Corn chips
INSTRUCTIONS:
1. For fresh corn, preheat grill to medium high. Roast the corn, charring a little. Remove from heat, cool and remove kernels. Set aside and chill.
2. For frozen corn, add to dry pan over medium heat, stirring till kernels cook and darken. Chill.
3. Whisk the mayonnaise and cream cheese till smooth.
4. Blend the cayenne pepper into this mix.
5. Add the scallions and parmesan cheese and mix till well blended.
6. Add the corn, cilantro and lime juice. Blend well.
7. For cold dip, add mixture to a large serving bowl and refrigerate, up to 1 day.
8. For warm dip, add mixture to ovenproof pan and warm at 350 degrees for about 15 minutes, just till warm. Transfer to serving
bowl.
9. Garnish with cilantro and lime wedges.
10. Serve with tortilla chips.
Variations:
Add roasted red peppers, finely chopped.
For hot dip, top with cheddar cheese before baking.
If fresh cilantro is not available, substitute 1 tbsp. cilantro paste to taste.
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