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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   
   BBSID: FQBBS   
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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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