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Close up of Oil Free Vegan Mexican Corn Dip

Oil Free Vegan Mexican Corn Dip

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Total Time: 15 Minutes (+Rest Time)
  • Yield: 5 Cups 1x
  • Category: Appetizer, Side, Salad
  • Cuisine: Mexican Inspired
  • Diet: Vegan


Creamy, delicious, and full of flavor, this Oil Free Vegan Mexican Corn Dip is fantastic with tortilla chips, tacos, burritos, baked potatoes, and more.



Dip Base Ingredients:

  • 2 – [ 15.25 oz. cans ] corn, drained
  • 1 – [ 4 oz. can ] diced green chiles, drained, rinsed *
  • ¼ cup fresh cilantro, chopped (+/-)
  • ¼ to ½ cup finely diced red onion

Sauce Ingredients:

  • ¼ cup vegan cream cheese *
  • 1 Tablespoon distilled white vinegar
  • 1 Tablespoon water *
  • 2 teaspoons lime juice (+/-)
  • 1 teaspoon nutritional yeast
  • ¾ teaspoon regular chili powder *
  • ¼ to 1 teaspoon sea salt (+/-) *

Serving Ideas:

  • Over a baked potato
  • Taco topper
  • Burrito filling
  • With tortilla chips
  • Side salad/dip accompanying Mexican dinner


  1. Place all the Dip Base Ingredients into a bowl, set aside.
  2. Place the all the Sauce Ingredients into a small bowl, whisk until smooth and emulsified, then pour over the corn dip ingredients, mix well.
  3. Refrigerate for 30 minutes to allow the flavors to marry.
  4. After 30 minutes, taste and adjust the flavors as needed.
  5. Serve over a baked potato, or as a taco topper, inside a burrito, with some tortilla chips or as a side salad.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes approximately 5 cups