Appetizers & Snacksminimalistbaker5.0
Cheesy Jalapeño Corn Dip
Easy, 10-ingredient cheesy jalapeño corn dip that's entirely vegan and gluten-free! Perfectly sweet, spicy, and savory — the perfect dip for summer!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●blender
- ●spatula
- ●microwave
📝 Preparation Steps
1
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.
2
Preheat oven to 375 degrees F (190 C).
3
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.
olive oil, divided2 Tbspmedium shallot, chopped1garlic, minced (4 cloves yield ~2 Tbsp)4 cloves
4
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.
fresh corn (cut off the cob // 4 ears yield ~3 cups // or sub canned, drained)3 cupsmedium shallot, chopped1medium jalapeño, minced (seeds / stem removed)1
5
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.
olive oil, divided2 Tbsp
6
Taste and adjust seasonings as needed, adding more cumin for smokiness, nutritional yeast for cheesiness, and salt and pepper for overall flavor.
7
Pour the sauce into the skillet with the corn mixture (see photo). Stir until well combined, then smooth down with a spoon or spatula.
fresh corn (cut off the cob // 4 ears yield ~3 cups // or sub canned, drained)3 cups
8
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.
Cilantro
9
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.
Nutrition Facts
calories
306 kcal
fat Content
22.9 g
serving Size
1 serving
fiber Content
2.7 g
sugar Content
3.4 g
sodium Content
183 mg
protein Content
6.1 g
carbohydrate Content
23.3 g
saturated Fat Content
7.7 g
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