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Dairy-Free Mexican Street Corn Nachos

These Dairy-Free Mexican Street Corn Nachos are the ultimate plant-based meal, snack or appetizer for the entire family. Made with roasted veggies and a creamy texture from the vegan queso and lime crema----these nachos are sure to be the star on any table.

Dairy-Free Mexican Street Corn Nachos

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.

Dairy-Free Mexican Street Corn Nachos

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.

How to Make Dairy-Free Mexican Street Corn Nachos

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!

Dairy-Free Mexican Street Corn Nachos

PERFECTLY ROASTED VEGGIES

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.

Ingredients for Vegan Queso Dip

Here’s what you need to make this vegan 'cheese' dip without any dairy:

  • Cashews. Make sure you’re using raw, not toasted or salted, cashews. 
  • Jalapeños. If you like less heat, remove the seeds from the pepper. 
  • Garlic. I prefer fresh, but in a pinch you can use ½ teaspoon garlic powder. 
  • Nutritional yeast. The secret to umami, cheesy flavor!
  • Apple cider vinegar. You can use white vinegar if you prefer. 
  • Smoked paprikachili powder, ground yellow mustard, and turmeric. These add extra heat and the signature yellow color to your queso. 
  • Almond milk. Or any unsweetened dairy-free milk you like. 

Dairy-Free Mexican Street Corn Nachos

Dairy-Free Lime Crema for Mexican Street Corn Nachos

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:

  • Garlic. I amp up the garlic flavor by using both fresh and dried. 
  • Vegan mayonnaise. You can use any brand you like. If you’re not vegan, feel free to use regular mayo. 
  • Sea salt.
  • Lime juice. I like to use freshly-squeezed lime juice, but if you don’t have a juicer and don’t want to struggle with so many limes, you can also use store-bought. 
  • Lime zest. Gives the dressing a bit more lime flavor. This is totally optional.
  • Cilantro or parsley. I like to finely chop cilantro or parsley for a nice herby flavor to this sauce. You can also use dried herbs if they're more readily available. 

Do Cashews Have to be Soaked Overnight Only?

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.

Dairy-Free Mexican Street Corn Nachos

Make-Ahead Tips

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.

Are these Mexican Street Corn Nachos Dairy-Free + Vegan?

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 milkcoconut, and even potato and quinoa milk. It’s totally up to you!

What Are Great Options for these Nachos Besides Tortilla Chips?

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:

Crackers

Pita bread

Toasted Bread

Naan bread

Vegetables (i.e. crispy baked potato/sweet potato rounds, etc.)

Dairy-Free Mexican Street Corn Nachos

How to Store Leftover Dairy-Free Mexican Street Corn Nachos

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.

Can I Make these Mexican Street Corn Nachos Gluten-Free?

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).

Dairy-Free Mexican Street Corn Nachos

More Fan-Favorite Meatless Meals:

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:

MADE OUR RECIPE(S)?

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

Dairy-Free Mexican Street Corn Nachos

5 from 3 votes
These Dairy-Free Mexican Street Corn Nachos are the ultimate plant-based meal, snack or appetizer for the entire family. Made with roasted veggies and a creamy texture from the vegan queso and lime crema----these nachos are sure to be the star on any table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4 servings

Ingredients

ROASTED VEGGIES:

  • 2 medium poblano peppers
  • 4 cups sweet or white corn kernels, frozen or fresh
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt + black pepper

VEGAN QUESO:

  • 1 cup raw cashews, soaked (See Notes!)
  • 1 jalapeno, optional
  • 2 garlic cloves, minced
  • cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon yellow mustard powder
  • ¼ teaspoon turmeric powder
  • Pinch of sea salt
  • 1 cup Almond milk

NACHOS:

  • 1 (12 oz.) bag organic tortilla chips

DAIRY-FREE LIME CREMA:

  • 1 cup vegan mayonnaise
  • ¼ cup freshly-squeezed lim juice
  • 2 Tbsps chopped fresh cilantro or parsley
  • 2 garlic cloves, minced
  • ½ teaspoon lime zest
  • Pinch of sea salt

Instructions

TO ROAST THE VEGGIES:

  • Preheat the oven to 400 degrees Fahrenheit and prep a baking sheet by lining it with parchment paper.
  • Add the poblano peppers and corn unto the baking sheet (in a single layer + divided) and drizzle with olive oil and season with salt and black pepper. Bake for 15-20 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly-----chopping poblano peppers into medium chunks.

TO MAKE THE VEGAN QUESO:

TO MAKE THE DAIRY-FREE LIME CREMA:

  • In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
  • To assemble, on a large platter or plate, add the tortilla chips and top with vegan queso, roasted corn, chopped poblano peppers, and the dairy-free lime crema.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Best if consumed within the same day. 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.
  • STORAGE (LIME CREMA): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks. 
  • MAKE AHEAD (VEGAN QUESO): 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.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • GLUTEN-FREE OPTION: 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).

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Dairy-Free Mexican Street Corn Nachos.

Shanika

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  1. Made this when a vegan friend was visiting and WOW. So good! I'd never know it was dairy free and would totally make this again. Needless to say, we devoured it.

  2. Can I just say how beautiful and tasty those photos looks? I'll stuff my face right away! And I am sure my husband will love it too, he devours anything with poblano peppers.

    • Hi Ava! Thanks so much! I'm definitely with you on that-----I love anything with poblano peppers. 🙂