Mexican Street Corn Dip (elote Street Corn Dip)

Mexican Street Corn Dip takes the flavour of elotes and puts it into a crowd-pleasing appetizer! It’s creamy, smoky, tangy, a little bit spicy, and loaded with sweet corn.

Ever since visiting Mexico , I have loved elotes—and when I went vegan, I even came up with a vegan Mexican Street Corn recipe to capture that flavour, minus the mayo and dairy! This Mexican street corn dip has similar vibes, but it amps up the creamy factor to turn the classic street snack into the most irresistible dip ever . Talk about a crowd-pleaser! This is the kind of snack that will disappear fast when you serve it at parties and game day get-togethers.

What Makes Elote Dip the Ultimate Vegan Party Snack

This isn’t a wimpy dip! It’s so loaded with good stuff that you could make a meal out of it. (Okay, I have made a meal out of it—no shame here!)

• Big, bold flavour. You get smoky charred corn, bright and tangy lime juice, loads of vegan cheese, and warm Mexican spices. Every scoop is the perfect bite!
• Ideal for parties. This dip serves a crowd and you can make it in advance. That’s a win!
• Ready in under 30 minutes, easy peasy. Because when you’re hosting a party, easy apps are the move!

Notes on Ingredients

There’s a lot of flexibility with the ingredients here, so don’t be afraid to customise this recipe to your tastes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil
• Corn – Fresh, frozen, or canned all work, but when fresh is in season, definitely use that!
• Red onion and garlic – Mince these well so there aren’t any large pieces in the dip.
• Jalapeño – Remove the seeds; you can scrape out the ribs as well for a milder flavour.
• Seasonings – Smoked paprika ground cumin, chili powder, salt, and black pepper.
• Vegan cream cheese – Store-bought or homemade Vegan Cream Cheese .
• Vegan sour cream or yogurt – Again, store-bought is fine, or use my Vegan Sour Cream recipe.
• Vegan cheddar cheese
• Lime juice – Fresh lime juice has the best flavour.
• Vegan feta or cotija-style cheese – I love using my Vegan Feta Cheese !
• Cilantro
• Flaked chili & lime wedges – For garnish.

How to Make Mexican Street Corn Dip

Here’s a step-by-step guide to making this recipe:

Char the corn.

• Char the corn. Sauté the corn in a skillet with the olive oil over medium-high until it’s lightly charred.
• Cook the aromatics. Add the red onion and jalapeño; cook until softened, then stir in garlic.
• Season. Stir in the paprika, cumin, chili powder, salt, and pepper.

Stir in the cream cheese, sour cream, and cheddar.

• Make it creamy. Lower the heat and stir in the vegan cream cheese, sour cream, and cheddar. Keep stirring until it all melts together.
• Finish and serve. Stir in lime juice and adjust the seasoning. Sprinkle on the vegan feta and cilantro, garnish with the chili flakes, and serve with tortilla chips and lime wedges.

Recipe Variations

Want to switch things up a bit? I’ve got some ideas to get you started!

• Add more heat. Swap the jalapeño for serrano pepper. Or drizzle the dip with a Mexican hot sauce like Cholula.
• Make it bacon-y. Crumble Crispy Vegan Bacon on top for extra smoky flavour.
• Make it a baked dip. For Vegan Spinach Artichoke Dip vibes, make the dip in an oven-safe skillet (like cast iron), top with additional vegan cheddar cheese, and broil for 2–3 minutes until the dip is bubbly and the cheese is melted.

Serving Suggestions for Elote Dip

Tortilla chips might be your first option, but they are not your only option for using this Mexican street corn dip!

• In addition to tortilla chips, try Pita Chips , sliced baguette, or even Vegan Naan .
• Spoon it over baked potatoes.
• Use it as a topping for epic vegan nachos.
• Swap it for the cheese on your next Beet Burger .
• Stuff it into jalapeños for poppers.

Storage and Reheating

• Refrigerator: Store leftover Mexican street corn dip in an airtight container for up to 3 days.
• Freezer: Transfer to an airtight container or freezer bag and freeze for up to 3 months.
• To reheat: You can eat this dip straight out of the fridge or let it come to room temperature, but if you want to heat it, your best bet is the microwave.

More Crowd-Pleasing Vegan Dips

• Taco Dip Recipe
• Creamy Beet Hummus
• Strawberry Salsa
• Vegan Whipped Feta Dip

Ingredients

• 1 tablespoon olive oil , 15 mL
• 4 cups corn kernels , fresh, canned, or frozen and thawed – 600 g
• 1 small red onion , finely chopped – 100 g
• 2 cloves garlic , minced – 6 g
• 1 jalapeño pepper , finely chopped (seeds removed) – 10 g
• ½ teaspoon smoked paprika , 1.5 g
• ½ teaspoon ground cumin , 1.5 g
• ½ teaspoon chili powder , 1.5 g
• ½ teaspoon sea salt , 3 g
• ¼ teaspoon black pepper , 1 g
• 1 cup vegan cream cheese , softened – 225 g
• ¼ cup vegan sour cream or unsweetened vegan yogurt , 60 g
• ½ cup shredded vegan cheddar cheese , 50 g
• Juice of 1 lime , about 2 tablespoons, 30 mL
• ½ cup vegan feta or cotija-style cheese , crumbled – 60 g
• 2 tablespoons fresh cilantro , chopped – 8 g
• Garnish: flaked chili and lime wedges

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until golden brown and slightly charred.
• To the remaining corn in the skillet, add the chopped red onion and jalapeño pepper. Cook for 3-4 minutes until softened and fragrant. Add minced garlic and cook for 30 more seconds
• Sprinkle in the smoked paprika, chili powder, ground cumin, sea salt, and black pepper. Stir to coat everything evenly.
• Reduce the heat to medium-low. Add the vegan cream cheese, vegan sour cream (or yogurt), and shredded vegan cheddar cheese directly to the skillet. Stir for 2–3 minutes until melted, creamy, and fully combined.
• Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or lime juice if needed.
• Top with crumbled vegan feta and chopped cilantro. Dust lightly with extra chili powder if desired. Serve with tortilla chips.

Notes

• Refrigerator: Store leftover Mexican street corn dip in an airtight container for up to 3 days.
• Freezer: Transfer to an airtight container or freezer bag and freeze for up to 3 months.
• To reheat: You can eat this dip straight out of the fridge or let it come to room temperature, but if you want to heat it, your best bet is the microwave.

Mexican Street Corn Dip

Ingredients

• 1 tablespoon olive oil 15 mL
• 4 cups corn kernels fresh, canned, or frozen and thawed – 600 g
• 1 small red onion finely chopped – 100 g
• 2 cloves garlic minced – 6 g
• 1 jalapeño pepper finely chopped (seeds removed) – 10 g
• ½ teaspoon smoked paprika 1.5 g
• ½ teaspoon ground cumin 1.5 g
• ½ teaspoon chili powder 1.5 g
• ½ teaspoon sea salt 3 g
• ¼ teaspoon black pepper 1 g
• 1 cup vegan cream cheese softened – 225 g
• ¼ cup vegan sour cream or unsweetened vegan yogurt 60 g
• ½ cup shredded vegan cheddar cheese 50 g
• Juice of 1 lime about 2 tablespoons, 30 mL
• ½ cup vegan feta or cotija-style cheese crumbled – 60 g
• 2 tablespoons fresh cilantro chopped – 8 g
• Garnish: flaked chili and lime wedges

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until golden brown and slightly charred.
• To the remaining corn in the skillet, add the chopped red onion and jalapeño pepper. Cook for 3-4 minutes until softened and fragrant. Add minced garlic and cook for 30 more seconds
• Sprinkle in the smoked paprika, chili powder, ground cumin, sea salt, and black pepper. Stir to coat everything evenly.
• Reduce the heat to medium-low. Add the vegan cream cheese, vegan sour cream (or yogurt), and shredded vegan cheddar cheese directly to the skillet. Stir for 2–3 minutes until melted, creamy, and fully combined.
• Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or lime juice if needed.
• Top with crumbled vegan feta and chopped cilantro. Dust lightly with extra chili powder if desired. Serve with tortilla chips.

Notes

• Refrigerator: Store leftover Mexican street corn dip in an airtight container for up to 3 days.
• Freezer: Transfer to an airtight container or freezer bag and freeze for up to 3 months.
• To reheat: You can eat this dip straight out of the fridge or let it come to room temperature, but if you want to heat it, your best bet is the microwave.

Nutrition

Mexican Street Corn Dip https://jessicainthekitchen.com/mexican-street-corn-dip/ December 26, 2025

This Chili Cheese Fries Recipe takes the game day favourite and makes it vegan! Hearty plant-based chili and cheese are baked on a pile of crispy fries for the ultimate party snack.

If hearing the words “chili cheese fries” makes you think junk food, you haven’t met this vegan version! Friends, this is a chili cheese fries recipe you could eat for dinner and not feel a bit bad about. It all starts with the heartiest vegan chili, which is thick (because it has to stay on the fries when you pick them up!) and perfectly seasoned. A shower of vegan cheese tops it off and it bakes to melty, bubbly perfection. And then to keep things easy, it all goes on a base of frozen French fries, which are baked, not fried. (Although you can use Air Fryer Potato Wedges if you’d like.) Prepare to be wowed!

Why I Just Can’t Get Enough of These Vegan Chili Cheese Fries

I have to admit, these have become a go-to in our house lately. Even my little one loves this recipe—although I usually have her eat them with a fork because a toddler eating chili cheese fries? Not a mess I want to deal with!

• Crowd-pleasing comfort food. These chili cheese fries are boldly flavoured, full of gooey vegan cheese, and they’ve got that comfort food carb factor going for it too. Is it any wonder these are a hit?!
• Easy to customise. Use your own favourite chili, a different kind of fry, load on some additional toppings (maybe Quick Pickled Red Onions ?), and make this recipe your own.
• Indulgent without overdoing it. Make no mistake about it, this chili cheese fries recipe is over-the-top, but not in a way that makes you feel heavy afterwards.

Notes on Ingredients

Here are the ingredients you’ll need for this vegan chili cheese fries recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Chili:

• Olive oil – Or another oil you like to cook with. Onion and garlic – Aromatics that build the backbone of flavour of the chili.
• Vegetables – Carrot, red bell pepper, and chili pepper add more flavour and some extra substance to the recipe. Vegan meat alternative crumbles – If you’d rather not use store-bought crumbles, hydrated TVP or crumbled tempeh would work instead.
• Chili seasonings – Chili powder, ground cumin, oregano, smoked paprika, and sea salt. Diced tomatoes – Canned tomatoes keep it easy. Tomato sauce – For a thick, hearty base. Remember, we don’t want a soupy chili when making chili cheese fries! Red beans – Or your preferred chili bean. Vegetable broth – I like to use my Homemade Vegetable Broth .

For the Assembling :

• Frozen French fries – Use crinkle-cut, wedge, or steak fries—basically, you want something that’ll stand up to being smothered with chili and cheese.
• Vegan cheddar cheese – Vegan pepper jack would also be tasty!
• Optional toppings – Like chopped scallions, cilantro, jalapeños, or Vegan Sour Cream .

How to Make Vegan Chili Cheese Fries

If you want to make this for a party and get a head start, you can cook the chili up to 3 days in advance.

Bake the fries.

• Bake the fries. Spread the frozen fries on a baking sheet and bake at 425°F for 20 to 25 minutes, or follow the package instructions if they’re different. (You can use the air fryer instead if you’d like.)
• Start the chili. While the fries bake, make the chili. Sauté the onion in olive oil, then the add garlic, carrot, bell pepper, and chili pepper. Cook until the veggies are softened.

Add the vegan crumbles and seasonings.

• Add the vegan crumbles. Cook for 2 to 3 minutes, stirring occasionally.
• Season the chili. Add the chili powder, cumin, oregano, smoked paprika, and sea salt.
• Simmer. Add the diced tomatoes, tomato sauce, red beans, and vegetable broth. Simmer for 15 to 20 minutes, or until thickened.

Add chili and cheese to fries.

• Assemble. Transfer the fries to a skillet or parchment-lined baking sheet. Spoon the chili on top, and sprinkle with the vegan cheddar.
• Melt. Bake the fries for 10 to 12 minutes, or until the cheese is melted.
• Serve. Garnish as desired and serve immediately.

Variations and Additional Topping Ideas

Here are some ways you can switch up this recipe and put your own spin on it.

• Use another chili . Any vegan chili will work, provided it’s thick and not soupy. If the chili you’re using has a lot of liquid, you can use a slotted spoon to remove just the solids. Try my Vegan Pumpkin Chili , One Pot Red Lentil Chili , or Vegan Chili in a Slow Cooker .
• Swap in homemade fries. Sweet Potato Fries would be awesome too!
• Use queso or cheese sauce . For an even gooey-er option and crispier fries, you can spoon warm chili and warm Vegan Queso or Vegan Cheese Sauce on the fries and then serve immediately without the trip to the oven to melt the cheese. This will keep the fries crispier since you’re serving immediately after topping them.
• Get creative with the toppings . Guacamole , diced avocado, cilantro, pickled jalapeños, or anything you like on chili!

How to Store and Reheat Leftovers

• Refrigerator: Store leftovers of this chili cheese fries recipe in an airtight container for up to 3 days. Note that the fries will get quite soggy, so it’s really best to make what you can eat in one sitting.
• To reheat: Warm the fries in the oven at 375°F for 10–12 minutes, until the chili, cheese, and French fries are all warmed through.

More Epic Vegan French Fry Recipes

• Truffle Fries
• Garlic Fries (Baked or Fried!)
• Loaded Nacho Fries

Ingredients

For the Fries:

• 32 ounces frozen French fries , 900g

For the Chili:

• 1 tablespoon olive oil , 15mL
• ½ onion , chopped – 75g
• 3 cloves garlic , minced – 9g
• 1 medium carrot , diced – 80g
• ½ cup chopped red bell pepper , 70g
• ½ small fresh chili pepper , finely chopped – 5g
• 1 cup vegan meat alternative crumbles , 150g
• 1 ½ teaspoons chili powder , 5g
• 1 teaspoon ground cumin , 3g
• 1 teaspoon oregano , 1g
• 1 teaspoon smoked paprika , 2g
• 1 ½ teaspoons sea salt , 9g
• 1 28-ounce can diced tomatoes , with liquid – 800g
• 1 8-ounce can tomato sauce , 225g
• 1 15-ounce can red beans , drained and rinsed – 425g
• ½ cup vegetable broth , 120mL

For the Topping:

• 2 cups shredded vegan cheddar cheese , 200g
• Optional: chopped scallions, cilantro, jalapeños, or vegan sour cream

Instructions

• Bake the Fries : Preheat the oven to 425°F (220°C). Spread the frozen French fries evenly on a baking sheet and bake according to package directions (about 20–25 minutes), flipping halfway through, until golden and crispy. For extra crispiness you can cook them in an air fryer at 400°F (200°C) for 15–18 minutes.
• Make the Chili : Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Stir in garlic, carrot, red bell pepper, and fresh chili pepper; cook for another 5 minutes until tender. Add vegan crumbles and cook for 2–3 minutes, stirring occasionally. Season with chili powder, cumin, oregano, smoked paprika, and sea salt; stir well. Mix in diced tomatoes, tomato sauce, red beans, and vegetable broth. Bring to a gentle simmer. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. If the chili seems too liquid, simmer longer to reduce.
• Assemble the Fries : Transfer the cooked fries to a cast-iron skillet or parchment-lined baking sheet. Spoon the chili evenly over the fries. Sprinkle shredded vegan cheddar cheese on top.
• Return the dish to the oven and bake for 10–12 minutes, until the cheese is melted and lightly golden.
• Garnish with chopped scallions, cilantro, jalapeños, or vegan sour cream. Serve hot and enjoy!

Notes

• Refrigerator: Store leftovers of this chili cheese fries recipe in an airtight container for up to 3 days. Note that the fries will get quite soggy, so it’s really best to make what you can eat in one sitting.
• To reheat: Warm the fries in the oven at 375°F for 10–12 minutes, until the chili, cheese, and French fries are all warmed through.