Jalapeno Corn Dip with Quinoa

Creamy Jalapeño Corn Dip with Quinoa

When I was planning my recipe featuring corn, I had images in my head of corn on the cob dripping with herb and garlic Earth Balance, corn fritters, maybe even a corn salsa (ooh, might still have to make that). But when I stumbled across this cool recipe I knew a vegan version was in my future. Several modifications and some experimenting later, and this yummy vegan Creamy Jalapeño Corn Dip with Quinoa was born. To be honest though, once I dug into it I almost didn’t want the chips — I’ll leave it up to you whether you want to eat this as a dip or as a hearty quinoa salad with creamy dressing, because it really works both ways!

As a dip though, this is really unique. The quinoa gives it a super kick of protein and a wonderful chewy texture. Rather than a regular creamy dip that’s loaded with fat, this one is loaded with veggies and even probiotics from the plain soy yogurt. So it’s gut-friendly and taste-bud friendly.

As the featured veggie for today, corn is a delicious starchy stand-by. Nutritionally it’s almost more of a grain with its high calorie content and carbohydrate profile, but this veggie has a lot of nutrition and is gluten-free to boot. It is a good source of dietary fiber and Vitamin A. It contains an anti-oxidant called ferulic acid, and several research studies suggest that ferulic acid plays vital role in preventing cancers, aging, and inflammation.

Corn and Jalapeno Dip with Quinoa

 

Creamy Jalapeño Corn Dip with Quinoa

  • 1 cup cooked quinoa
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup onion, diced
  • 1 Tbs jalapeño-infused olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 cup tomato, chopped
  • 1/4 cup bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • salt and pepper, to taste

For the Creamy Dressing:

  • 1/3 cup unsweetened soy yogurt
  • 1/4 cup non-dairy milk
  • 1 Tbs Vegenaise
  • juice of 1 lime
  • 1 clove garlic, minced
  • 2 Tbs cilantro, chopped
  • 1 jalapeño, minced (seeds removed if desired – leave some or all for more heat)
  • salt, to taste

Heat the olive oil in a saucepan over medium heat. Sauté the onion and corn until the corn is bright yellow and the onion is translucent and fragrant. Add cumin and chili powder and continue to cook until corn is browned in spots for a roasted flavor. Set aside and let cool.

Place all dressing ingredients in a food processor or high speed blender and blend until smooth.

In a large bowl, combine corn-quinoa mixture with tomato, bell pepper and cilantro. Season to taste with salt and pepper. Mix in desired amount of dressing and serve as a dip with tortilla chips or as a hearty quinoa salad.

Creamy Jalapeno Corn Quinoa Dip

Creamy Jalapeno Corn Dip with Quinoa

Jalapeno Corn Dip with Quinoa

Jalapeno Corn Dip with Quinoa on a Tortilla Chip

Creamy Corn Jalapeno Veggie Dip

The beautiful thing about this dip is you can really add or subtract any veggies you want. As long as they’ll work with a Mexican/spicy flavor they’ll work here! Next time I might try some zucchini or jicama. Black beans would also be awesome in this. Mix it up all you like!

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 45 days of recipes, here they are:

Printable Version:

Creamy Jalapeño Corn Dip with Quinoa
 
Author:
Serves: 6-8
Ingredients
  • 1 cup cooked quinoa
  • 1 cup corn kernels (fresh or frozen)
  • ¼ cup onion, diced
  • 1 Tbs jalapeño-infused olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup tomato, chopped
  • ¼ cup bell pepper, chopped
  • ¼ cup cilantro, chopped
  • salt and pepper, to taste
  • For the Creamy Dressing:
  • ⅓ cup unsweetened soy yogurt
  • ¼ cup non-dairy milk
  • 1 Tbs Vegenaise
  • juice of 1 lime
  • 1 clove garlic, minced
  • 2 Tbs cilantro, chopped
  • 1 jalapeño, minced (seeds removed if desired - leave some or all for more heat)
  • salt, to taste
Instructions
  1. Heat the olive oil in a saucepan over medium heat. Sauté the onion and corn until the corn is bright yellow and the onion is translucent and fragrant. Add cumin and chili powder and continue to cook until corn is browned in spots for a roasted flavor. Set aside and let cool.
  2. Place all dressing ingredients in a food processor or high speed blender and blend until smooth.
  3. In a large bowl, combine corn-quinoa mixture with tomato, bell pepper and cilantro. Season to taste with salt and pepper. Mix in desired amount of dressing and serve as a dip with tortilla chips or as a hearty quinoa salad.

 

Leave a Reply