Cheesy Jalapeño Corn Dip
User Reviews
5
Cheesy Jalapeño Corn Dip
Description
The recipe starts by soaking raw cashews to soften them before blending. Onion, garlic, and corn are sautéed in olive oil until softened and slightly caramelized, with jalapeños added towards the end for mild heat. These cooked vegetables are then pureed with vegan cream cheese, the soaked cashews, nutritional yeast, ground cumin, and olive oil, along with water or almond milk for creaminess.
The mixture is baked in an oven-safe skillet until warmed through and bubbling, developing a slightly golden top. The dip combines the sweetness of corn with the creamy, cheesy texture from the vegan cream cheese and cashews, balanced by the spice of jalapeño and warmth from cumin.
Serve warm with tortilla chips or raw vegetables for dipping. The dip can be prepared ahead and baked just before serving, making it convenient. Variations can be made by adjusting the amount of jalapeño or using substitutions for vegan cream cheese.
Ingredients
DIP
- 2 Tbsp olive oil divided
- 1 medium onion or shallot, chopped
- 4 cloves garlic 4 cloves yield ~2 Tbsp, minced
- 3 cups corn cut off the cob // 4 ears yield ~3 cups // or sub canned, drained, fresh
- salt to taste
- ground black pepper to taste
- 1 medium jalapeno pepper seeds / stem removed, minced
- 8 ounces cream cheese vegan
- 2/3 cup cashew nuts raw
- 2-3 Tbsp nutritional yeast (plus more to taste)
- 3/4 tsp cumin ground
- 4-6 Tbsp water (or sub unsweetened plain almond milk for creamier result)
FOR SERVING optional
- cilantro
- lime wedges
- tortilla chips or vegetables
Instructions
- Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.
- Preheat oven to 375 degrees F (190 C).
- 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.
- 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.
- 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.
- Taste and adjust seasonings as needed, adding more cumin for smokiness, nutritional yeast for cheesiness, and salt and pepper for overall flavor.
- Pour the sauce into the skillet with the corn mixture (see photo). Stir until well combined, then smooth down with a spoon or spatula.
- 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.
- 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 vegan cream cheese is unavailable or undesired, you can substitute with an additional 3/4 cup soaked cashews, though results may vary.
- Prepare the dip up to 2 days in advance by completing all steps except baking; cover and refrigerate until baking time.
- Bake at 375°F (190°C) for about 15-20 minutes until hot and bubbly before serving.
- Nutrition estimates exclude any optional toppings or serving sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 306 | 15% |
| Carbohydrates | 23.3g | 8% |
| Protein | 6.1g | 12% |
| Fat | 22.9g | 35% |
| Saturated Fat | 7.7g | 39% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 183mg | 8% |
| Fiber | 2.7g | 11% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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