, , , , , , , , , , , ,

Creamy Mexican Corn Dip
© David James Di Pardo – 2014

This creamy corn dip has had quite a few repeat performances during this summer’s BBQ parties, although I don’t think anyone would object to a rustic platter of dip and warm bread. Fresh corn, cilantro, cream cheese, and a touch of spice served over grilled flatbreads, its the perfect appetizer for a summer party. So invite some friends over, grab a drink and enjoy what we have left of these hot summer days.

Creamy Mexican Corn Dip

© David James Di Pardo – 2014

The dip itself is actually quite quick to throw together and can be made ahead of time and served chilled. However, my BBQs are usually not that well thought out. I’m usually left throwing it together once my guests arrive, which is fine because I get to put someone on corn shucking duty. Nothing wrong with having to work for their food is there 😉
Besides having a friend help out in the kitchen is always a great way to catch up on some gossip, plus you get to have a few drink together while no one’s looking, and that’s never a bad thing. They don’t count if no one sees, right?


Creamy Mexican Corn Dip

Serves 6-8 people


  • 4-5 medium ears of corn, shucked
  • 1 medium red onion, peeled
  • 1 tablespoon dijon mustard
  • 1 teaspoon rice wine vinegar
  • 1-2 teaspoons hot sauce to taste, plus more for garnish
  • Salt and pepper to taste
  • 1 8 oz package of vegan cream cheese
  • 1 1/2 cups fresh cilantro, 1 bunch, plus a few sprigs for garnish
  • Fresh flatbread or vegan naan bread

Heat the grill to medium-high heat. Slice the red onion into half-inch slices and set aside.

Grill the ears of corn and onion slices until lightly charred and the onion has softened, 4-5 minutes per side. Remove from the heat and set aside to cool slightly.

In the bowl of a food processor add the cilantro, grilled onions, dijon mustard, and rice wine vinegar and pulse until the mixture is coarsely chopped. Add the vegan cream cheese, hot sauce, salt and pepper to taste, and pulse to combine.

Remove the corn kernels from the cooled cobs by standing them upright and cutting down the length of the cob with a sharp knife. Add the corn to the cream cheese mixture and stir to combine.

Garnish with additional cilantro and hot sauce.

Lightly grill the flatbreads for approximately 1 minute per side until warm and lightly charred. Cut into wedges or keep whole and serve warm.