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.
- 1 TBS vegan butter (I used Earth Balance)
- 8 cups fresh corn, removed from cob (about 4 to 6 ears) OR about 2 16-ounce bags of frozen corn
- 4 TBS flour
- 4 cups coconut milk
- 4 TBS minced garlic, rested for 10 minutes (about 5 to 6 cloves)
- 2 cups diced red bell pepper (about 1 pepper)
- 2 cups diced red onion
- 2 tsp cumin
- 1/2 cup chopped cilantro
- 2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350 degrees Fahreinheit.
- Butter a 13" x 9" x 2" glass baking dish on the bottoms and sides. Set aside.
- FRESH CORN
- Place all ears of corn in microwave, with the husks, and cook a total of 4 minutes for each ear
- Once cooked, remove from microwave, allow to cool slightly so that you may easily remove the husks.
- With a knife, remove corn from the cobs and place in a large bowl.
- FROZEN CORN
- Empty into a large microwaveble container with 2 tablespoons of water and microwave until thawed, about 6 minutes
- Add flour, coconut milk, garlic, red pepper, red onion, cumin, cilantro, salt, and pepper
- Place in a glass baking dish and bake for 35 minutes until just bubbly.
- Salsa should be slightly runny and not thick.
- If using canned coconut milk, when removing from the can, be sure to mix it thoroughly to remove lumps.
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