Spicy Grilled Corn Dip


  • 4 ears of corn, husked
  • 1 large onion, chopped
  • 1 jalapeño pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. Earth Balance margarine
  • 1 c. Veganaise
  • 1/2 c. Tofutti sour cream
  • 1/2 tsp. chili powder
  • 2 c. vegan shredded mozzarella cheese


  1. Remove corn from the cob. In a large saucepan, melt margarine over medium high heat.
  2. Add corn and sauté for 5 – 8 minutes until hot and lightly browned.
  3. Add onions, garlic, jalapeño, chili powder and sauté, stirring, until vegetables are tender.
  4. Reduce heat and stir in sour cream, Veganaise and mozzarella. Turn out into a casserole dish and bake at 350 degrees for about 15 minutes.

* the corn can also be roasted, then removed from the cob

Browse Cook(s): Melody Prettyman

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.