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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Street Corn Dip
 Categories: Dips, Mexican
      Yield: 8 Servings
 
      1 tb Olive oil (15 ml)
      4 c  Corn kernels (600 g);
           - fresh, canned, or thawed
      1 sm Red onion (100 g);
           - finely chopped
      2 cl Garlic (6 g); minced
      1    Jalapeno (10 g);
           - seeds removed,
           - finely chopped
    1/2 ts Smoked paprika (1.5 g)
    1/2 ts Ground cumin (1.5 g)
    1/2 ts Chili powder (1.5 g)
    1/2 ts Sea salt (3 g)
    1/4 ts Black pepper (1 g)
      1 c  Vegan cream cheese (225 g);
           - softened
    1/4 c  Vegan sour cream or
           - unsweetened vegan yogurt
           - (60 g)
    1/2 c  Vegan cheddar cheese
           - (50 g); shredded
      1    Lime (2 tb) (30 ml);
           - juice of
    1/2 c  Vegan feta or cotija-style
           - cheese (60 g);
           - crumbled
      2 tb Fresh cilantro (8 g);
           - chopped

MMMMM--------------------------GARNISH-------------------------------
           Flaked chili
           Lime wedges
 
  Preparation time: 15 minutes
  Cooking time: 15 minutes
  
  This vegan Mexican Street Corn Dip is creamy, smoky, and a little bit
  spicy (just like elotes!) for an easy appetizer everyone will love!
  
  Heat the olive oil in a large skillet over medium-high heat. Add the
  corn kernels and cook for 5 to 7 minutes, stirring occasionally,
  until golden brown and slightly charred.
  
  To the remaining corn in the skillet, add the chopped red onion and
  jalapeno pepper. Cook for 3 to 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 to 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.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
MMMMM
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