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Easy Mexican Street Corn Dip Recipe (Vegan Appetizer)

A few weeks ago I posted my recipe for Crockpot Mexican Street Corn Dip and also Street Corn Smash Tacos and people seem to really like both recipes! Sometimes though, I know dairy can be too heavy or maybe you are a vegan wanting to partake in this street corn craze. I made this delicious recipe with simple ingredients and I know you are going to love it! It is a great option if you want a lighter, vegan Mexican street corn dip!

Of course, if you are not a vegan, you can use the traditional non-vegan ingredients in Mexican street corn, like regular mayo and cotija cheese. You can also use Mexican cream and butter! And of course there are vegan versions of those ingredients, but I just loved this dip without them. Anything goes though, and have at it with all the variances you crave! 

I love that there are SO many variances of vegan mayonnaise now. When I first chose to lessen the amount of dairy in my diet years ago, the one option for vegan mayo was expensive and only available at places like Sprouts or Natural Grocers. Now, I find a few choices at Walmart, even, and it’s great! Hellman’s even has a vegan mayo, and this one from Chosen Foods is good, too.

What kind of corn do I use for Mexican Street Corn Dip?

I used regular canned whole kernel corn, but you can use fresh corn off the cob or frozen corn. You can also sub in the corn and peppers blend that comes in the canned food aisle, for a little more flavor and spice. And the best part is, you really don’t have to be accurate with your measurements. I would say one can would equal 1 3/4 cups of corn in a 15 oz can.  Here is a handy chart that can help you decide how many cups are in a can of corn if you are at the store.

The recipe calls for you to brown the corn in the oven, but you could also do it on the stove top in a cast iron skillet, or you could use grilled corn! You may even be able to find fire-roasted corn at the grocery store.

What do you dip in Mexican Street Corn Dip?

When I first made this recipe, my husband made a comment that I was eating corn with corn. (Corn tortilla chips and street corn dip) That did not bother me one bit and it tasted amazing, but I switched it up to plantain chips the next time and it was equally delicious. You can use whatever chip you like, or use this Mexican corn dip recipe as a side for Taco Tuesday or Cinco de Mayo celebration and just load it on your taco or nachos!

How do I store Mexican Street Corn Dip?

I like to save glass jars and store my leftovers in, but you can also store your leftover Mexican street corn dip in a plastic air-tight container in the refrigerator for a few days. I would not freeze this recipe, but have not tried it. Just eat it cold right out of the fridge or warm it in the microwave for about 30 seconds.

What other ingredients could I add to Mexican Street Corn Dip?

I have read different recipes using nutritional yeast, which is good if you want that cheesy flavor. You can also used diced red onion, fresh cilantro, vegan Mexican crema, if you can find it, hot sauce, regular chili powder, vegan sour cream, vegan butter, vegan cheese, green chiles, ancho chili powder or cayenne pepper if you need a little more spice. I love recipes like this that let you do what you want according to your tastes. I love lime juice, but you could also use lemon juice if that is your preference.

This recipe is the perfect addition to any Mexican or Tex Mex meal! Make ahead for easy meal prep and take it to work for lunch. You are guaranteed to love this quick Mexican street corn dip!

Vegan Mexican Street Corn Dip Recipe - Easy Appetizer!

Vegan Mexican Street Corn Dip Recipe - Easy Appetizer!

This vegan Mexican street corn dip recipe is a great appetizer or side dish for Taco Tuesday! It's light and delicious!


  • two cans of corn, drained
  • 1 jalapeño, seeded and finely diced
  • 1 bell pepper, seeded and diced
  • 1 lime, juiced
  • ½ cup cilantro, chopped, plus more for garnish
  • ¼ cup vegan mayo
  • 1 tsp minced garlic
  • ½ teaspoon Salt
  • Black Pepper to taste
  • 1 tsp Tajin, optional, can also just be used as a garnish
  • tortilla chips or plantain chips, for serving


  1. Pour drained corn on a cookie sheet and broil for 2-3 minutes. Cook longer if desired, but you want your corn to be slightly cooked and browned.
  2. Remove from oven and set aside to cool.
  3. In a large bowl, add in your finely diced jalapeno, diced bell pepper, juice of one lime, chopped cilantro, vegan mayo, minced garlic, salt and pepper, and Tajin, if desired. Stir together.
  4. Add in corn and mix it all together. If desired, add more mayo, lime juice, cilanro or tajin for extra flavor.
  5. Serve with tortilla chips, plantain chips, or my air fryer tostones for dipping!

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Family lifestyle blogger from
Tyler, TX
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