Corn Party Dip ~
Your guests will love this plant-based version of the ‘Crack Corn Dip’ that is everywhere this summer!
Serve with scoop-style chips or crisp veggies.
Vegan Corn Dip Recipe
I like this recipe because it’s always a crowd-pleaser – perfect for holidays, potlucks, and game days!
This tasty party snack is also incredibly easy to make with simple pantry and fridge ingredients, making it a convenient plant-based option for any occasion. Prepare to revel in the accolades and bask in the glory of being known as the host with the most addictive corn dip in town.
This is sure to become a new favorite party dip!
Ingredients for Corn Party Dip
You will need the following:
- 3 (11-ounce) cans Mexicorn, drained (sweet corn with diced peppers)
- 1 cup vegan mayonnaise
- 1 cup vegan sour cream
- 1 (7-ounce) can green chiles, chopped
- 1 (6-ounce) jar pickled jalapenos, drained and chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 4 cups vegan cheddar cheese, finely shredded
- 1/2 cup scallions, chopped
Ingredient Notes
- Mexicorn – If this variety of sweet corn with diced red and green peppers is not available, Souothwest-stye corn is a fine substitute. Southwest corn is similar to Mexicorn but has poblano peppers instead of bell peppers.
How to Make Corn Party Dip
STEP ONE: In a large bowl, stir together the corn, mayonnaise, sour cream, green chiles, jalapenos, black pepper, and garlic powder until creamy. Stir in the cheddar cheese and most of the scallions.
STEP TWO: Adjust seasoning to taste then cover and refrigerate for at least 2 hours, until chilled, and up to overnight. Sprinkle with additional scallions and serve cold.
Storage
- This corn dip should be stored, covered in the refrigerator for up to 3 days. Freezing is not recommended.
More Party Dip Recipes You’ll Love!
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Corn Party Dip
Ingredients
- 3 11-ounce cans Mexicorn, drained (sweet corn with diced peppers)
- 1 cup vegan mayonnaise
- 1 cup vegan sour cream
- 1 7-ounce can green chiles, chopped
- 1 6-ounce jar pickled jalapenos, drained and chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 4 cups vegan cheddar cheese finely shredded
- 1/2 cup scallions chopped
Instructions
- In a large bowl, stir together the corn, mayonnaise, sour cream, green chiles, jalapenos, black pepper, and garlic powder until creamy. Stir in the cheddar cheese and most of the scallions.
- Adjust seasoning to taste then cover and refrigerate for at least 2 hours, until chilled, and up to overnight. Sprinkle with additional scallions and serve cold.
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