Creepy Corn Dip

Creepy Corn Dip (4)

It’s the second day of Dia de los Muertos, and time for the second recipe from Travis’s Frightful Fiesta package from Raddish Kids. I’ll be honest, we weren’t exactly sure what made this dip “creepy”, but it sure was delicious!

Creepy Corn Dip (1)


For the chips:

  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 1/4 teaspoon salt

For the dip:

  • 2 tablespoons Earth Balance butter
  • 1 and 1/2 cups frozen corn, thawed
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup plain soy milk
  • 1/4 cup vegan sour cream
  • 2 tablespoons canned mild green chiles
  • 1/2 cup shredded vegan pepper jack cheese
  • 4 tablespoons vegan cream cheese
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup shredded vegan Parmesan
  1. To prepare the chips, cut each tortilla into 6 wedges. Arrange in a single layer on baking sheets. Spray liberally with cooking spray, then sprinkle evenly with the salt (1/8 teaspoon per tray).
  2. Bake at 350 degrees F for 15 minutes; set aside.
  3. Meanwhile, prepare the dip: Melt the butter in a large skillet over medium-high heat. Add the corn, chili powder, garlic powder, and 1/r teaspoon salt. Cook for 9 minutes, until the corn is lightly browned.
  4. Add the soy milk, sour cream, and chiles. Cook for a final minute.
  5. Remove from heat and add the pepper jack and cream cheese, stirring until the cheeses melt.
  6. Spoon the corn dip into a bowl, and top with the cilantro and grated Parmesan.
  7. Serve with your homemade chips!

Creepy Corn Dip (5)

The recipe card featured extra tidbits about Spanish fiestas, as well as a few “frightfully funny” jokes. The monster-themed jokes felt a bit like Raddish was mixing up Halloween and Dia de los Muertos, but oh well, a minor quibble!

Creepy Corn Dip (3)

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