Spicy Sweet Corn Dip
Acreamy, cheesy, spicy corn dip served warm from the oven with tortilla chips.
Ingredients
- 4 cups Organic non-GMO Corn
- 2-4 cloves of garlic fine diced
Whole Spices:
- 1-2 whole cloves
- 1 inch piece cinnamon stick
- 1/2 tsp red pepper flakes
- 1 whole red chilies
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
Other Ingredients
- A pinch cinnamon powder
- A pinch clove powder
- Juice of one lemon
- 1/2 bunch Cilantro, finely chopped
Instructions
- Grind 2 cups of corn in a blender or small food processor to a smooth paste. Set aside the remaining corn.
- Dry roast and set aside whole spices.
- Sauté chopped garlic for 2-4 minutes in a sauté pan over medium heat, using water to deglaze.
- Add all the dry roasted spices.
- Add the corn paste and incorporate the reserved whole corn for added texture.
- Pour in ½ to 1 cup of water or plant-based milk.
- Cover and cook for 5 minutes.
- Stir in a hint of cinnamon powder and clove powder, along with the lemon juice.
- Cook for an additional 10-12 minutes on low heat.
- Garnish with chopped cilantro.
- Serve on toast or as a dip!
Notes
Enjoy your Vegan Spicy Corn Dip!