Half-Baked Corn Salsa

In Appetizers and Snacks, Recipes, Super Bowl by Lori Hill1 Comment

Corn on the cob is in season and there is so much more you can do with it than just eat it off the cob! If you enjoy warm, creamy dips, such as Spinach and Artichoke, but haven’t eaten them in years because you maintain a plant-based diet, you are going to love this hot dip! Inspired by a baked corn recipe I was given by a friend years ago, we took it, veganified it, and added some kick! 

Serve it warm with your favorite chips. This recipe is plant-based and could be made gluten-free with gluten-free flour. 

Half Baked Corn Salsa
Serves 4
At your next gathering, impress your friends with this plant-based, seasonal, spicy salsa that is served warmed.
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Prep Time
30 min
Cook Time
47 min
Total Time
1 hr 17 min
Prep Time
30 min
Cook Time
47 min
Total Time
1 hr 17 min
422 calories
41 g
8 g
29 g
9 g
24 g
355 g
1221 g
12 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 422
Calories from Fat 245
% Daily Value *
Total Fat 29g
Saturated Fat 24g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 8mg
Sodium 1221mg
Total Carbohydrates 41g
Dietary Fiber 5g
Sugars 12g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 TB vegan butter. I used Earth Balance.
  2. 4 cups fresh corn, removed from cob (about 2 to 3 ears) OR 2 bags of frozen corn
  3. 2 TBS flour
  4. 2 cups coconut milk
  5. 2 TBS minced garlic, rested for 10 minutes (about 2 to 3 cloves)
  6. 1 cup diced red bell pepper (about 1/2 a pepper)
  7. 1 cup diced red onion
  8. 2 tsp cumin
  9. 1/2 cup chopped cilantro
  10. 2 tsp salt
  11. 1/4 tsp pepper
  1. Preheat oven to 350 degrees Fahreinheit.
  2. Butter a 9" x 9" square casserole or glass baking dish on the bottoms and sides.
  3. Place all ears of corn in microwave, with the husks, and cook a total of 4 minutes for each ear
  4. Once cooked, remove from microwave, allow to cool slightly so that you may easily remove the husks.
  5. With a knife, remove corn from the cobs and place in a large bowl.
  6. *If you are using frozen corn, place in a large microwaveble container with a a tablespoon or two of water and microwave until slightly thawed, about 3 minutes.
  7. Add flour, coconut milk, garlic, red pepper, red onion, cumin, cilantro, salt, and pepper
  8. Place in a glass baking dish and bake for 35 minutes until just bubbly.
  9. Salsa should be slightly runny and not thick.
  1. If using canned coconut milk, when removing from the can, be sure to mix it thoroughly to remove lumps.
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Lori Hill

Lori Hill

Lori Hill founded Sister Eden in order to inspire people to make sustainable choices in their everyday lives. Before that, she produced special events for 16 years and educated her colleagues about how to make their events more sustainable. In addition to being an online media personality and producer of videos, Lori is a speaker, writer, activist, wife, mom, and plant eater just trying to do the right thing and make a difference in the world. You can often find her walking her rescue dog Dolly while picking up trash in her Takoma Park neighborhood where Sister Eden has adopted a spot.
Lori Hill

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