Mexican Street Corn Dip

Ingredients

• ¾ tbsp Canola Oil
• 2 cups Frozen Corn Kernels
• 1 clove Garlic
• ¾ tsp Smoked Paprika
• ½ tsp Chili Powder
• ¼ tsp Cayenne Pepper
• ¾ cup Plain Vegan Yogurt
• 3 tbsp Vegan Mayonnaise
• 1 ½ tbsp Lime Juice
• ¼ cup Red Onion
• 1 whole Jalapeño
• ¼ cup Fresh Cilantro
• 4 cups Tortilla Chips

Instructions

1. Heat the canola oil in a large skillet over medium-high heat. Add the corn in a single layer and cook for 5 to 7 minutes, stirring only occasionally, until golden brown and charred in spots.
2. Push the corn to one side of the pan and add the minced garlic. Cook for 30 seconds until fragrant, then stir in the smoked paprika, chili powder, and cayenne. Remove from heat.
3. Stir in the vegan yogurt, vegan mayonnaise, and lime juice until fully combined. Fold in the red onion, jalapeño, and cilantro. Season with salt and pepper to taste.
4. To serve warm, return the skillet to low heat for 1 to 2 minutes, stirring until heated through. To serve cold, transfer to a bowl, cover, and refrigerate for at least 1 hour.
5. Transfer to a serving bowl and serve alongside tortilla chips.