Sort ingredients
klmcgregor
QR Code
Listen
Pdf
In a small bowl, combine the chilli powder, paprika, cayenne, garlic powder and a pinch of salt.
In a large pot of boiling water, cook corn on the cob for 5 minutes. Remove and add cob to a grill pan to char the corn. Set aide. (This step is optional, you can leave out the charred corn kernels if desired).
Heat olive oil in a pan on medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, and 1 tsp of your prepared spicy seasoning mix. Season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat to low. Mix in the Nuts for Cheese Original Cream Cheese Style Spread until melted and creamy. Stir in the vegan yogurt. Cook until warm.
In a separate small pot, melt the vegan butter until golden. Mix in 3 teaspoons of prepared spicy seasoning mix, plus a pinch of chilli flakes. Cook another minute, then remove from the heat.
Mix the vegan mayonnaise and lime juice with a pinch of salt.
Spoon the dip into a wide serving bowl and top with (optional) charred corn. Pour on some of the Creamy Drizzle and the Spicy Butter. Add slices of jalapeño and sprinkle the dip with cilantro. Serve warm with tortilla chips!