These Dairy-Free Mexican Street Corn Nachos are the best you’ll ever taste! No need to spend countless hours trying to come with this easy meal that is super filling and perfect for any weeknight or weekend dish. These nachos come loaded with tortilla chips, roasted corn, poblano peppers, a delicious vegan queso, and topped with a dairy-free lim crema. Bursting with flavor! Gluten-Free option.
When it comes to nachos of any kind, I get so excited because I LOVE nachos! They are so versatile and can be topped with almost any ingredient that you can imagine.
This Dairy-Free Mexican Street Corn Nachos is apparently the NEWEST summer thing on TikTok, which caught my attention because I just couldn’t imagine the craze over corn nachos. Like seriously? But I promise you that these nachos are iNCREDIBLE, ya’ll!
Of course, I had to add roasted corn and poblano peppers to the mix as well as queso for a nice baseline and then top it with something a bit tangy to create a beautiful flavor profile. Thankfully, it’s so easy to prep everything and then assemble in the end, which makes for a great family activity for dinner.
If I had to describe this dish, it definitely would be: savory, filling, flavorful, easy to make, works as a great make ahead meal, the whole family can enjoy, and works perfectly as a meal, snack, or appetizer.
These Dairy-Free Mexican Street Corn Nachos are literally made in a matter of minutes once all of the ingredients have been prepped and/or roasted to perfection. All you need is baking sheet lined with parchment paper for the roasting, a blender for the queso, and the rest is history!
Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, corn, poblano peppers, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
Here’s what you need to make this vegan ‘cheese’ dip without any dairy:
This creamy and vegan lime crema ties these nachos together without all of the dairy. It gives it body, heft and a silky-smooth texture you’ll love.
Here’s what you need to make dairy-free dressing:
Nope! besides the usual overnight soak—I do have a quicker option for those busy days or last minute quick fixes. Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. For a quick soak—–add cashews to measuring cup and cover with boiling water for 30 minutes instead.
You can make these Mexican Street Nachos ahead of time if you like. All ingredients can be made and individually stored as meal prep and assembled and heated in the oven when ready to serve.
Make the Queso ahead of time (unheated) and store it in an air-tight container in the refrigerator prior to serving. When serving, either enjoy cold or heated. Prep topping ingredients and store them in separate airtight containers until ready to assemble.
Absolutely! Everything on these Mexican Street Corn Nachos are completely dairy-free + vegan and if you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like cashew milk, soy milk and almond milk, we now have delicious options like oat milk, coconut, and even potato and quinoa milk. It’s totally up to you!
When it comes to most dips or nachos, I often enjoy them with tortilla chips. However, you can choose to spruce things up (or change it up) with many other options such as:
Vegetables (i.e. crispy baked potato/sweet potato rounds, etc.)
These nachos are best if consumed within the same day once fully assembled. If all ingredients aren’t used at once, leftovers can be stored in an air-tight container (lime crema stored separately) for up to 3 days. Reheat in the oven when ready serve.
Any lime crema leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks.
You can make the Queso ahead of time (unheated) and store it in an air-tight container in the refrigerator prior to serving. When serving, either enjoy cold or heated. Prep topping ingredients and store them in separate airtight containers until ready to assemble.
Yup! To make these Dairy-Free Mexican Street Corn Nachos gluten-free, simply substitute tortilla chips with GF-friendly ones and ensure that all other ingredients are also GF-friendly (i.e. vegan mayo).
If you’re a true lover of these Mexican Street Corn Nachos like I am (and my readers), then these other meatless meals will surely be a new staple in your house:
If you choose to make these Dairy-Free Mexican Street Corn Nachos or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Dairy-Free Mexican Street Corn Nachos.