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Vegan Corn Party Dip ~ Your guests will love this plant-based version of the 'Crack Corn Dip' that is everywhere this summer!

Corn Party Dip

Your guests will love this plant-based version of the 'Crack Corn Dip' that is everywhere this summer!
5 from 7 votes
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Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Keyword: 4th of July, CInco de Mayo, dairy free, dips and spreads, Game Day, New Year's, party food, vegan, vegetarian
Prep Time: 10 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 24
Calories: 182kcal
Author: Holly Gray

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.

Nutrition

Calories: 182kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 545mg | Potassium: 103mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
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