Sunday, September 14, 2014

Vegan MoFo VII, Day 14: Mexican-Style Dipping Sauce for Corn (and a giveaway!)

One of my favorite things to do on a Sunday, is to go to the swap meet.  Are swap meets a thing everywhere, or just in Southern California?  (I think lots of places have them, but they have different names like open air markets, flea markets, bazzars, etc...).  My most favorite swap meet is the Santa Fe Springs Swap Meet.  It's full of bargains.  This morning I got 24 pairs of earrings, a pair of shoes, 3 pairs of socks, a set of adorable nail decals, a bag of duritos (a pinwheel shaped fried wheat snack), and the best glass of lemonade I've ever had, for a measley $12.50!
 But in addition to the awesome deals, they also have awesome music.  Every Friday night, Saturday and Sunday afternoons, there are live bands playing.  My favorites are the cover bands.  Think bands like No Duh, Slaves Against the Machine, This Charming Man, Hard Days Night, and Red Not Chili Peppers, just to name a few.  My favorite, though, is probably Metalachi.  They are a heavy meatal mariachi band.  If you don't believe me...

The Santa Fe Springs Swap Meet is packed full of amazing Mexican food, music, and culture.  So, today's super simple recipe comes from Hearty Vegan, aka, Home-Cooked Vegan Comfort Food: More Than 200 Belly-Filling, Lip-Smacking Recipes for a dipping sauce inspired by the popular Mexican street snack of grilled corn covered in mayonnaise and cheese that you can get at the swap meet.  And in honor of swap meets and good deals, I've got a sweet deal for one of you...I'm giving away a copy of Hearty Vegan.  To enter, just follow the prompts in the rafflecopter widget below.

Mexican-Style Dipping Sauce for Corn
*Quick and Easy
*Gluten Free
Grilled corn is a treat all on its own. Add this deliciously devilish Mexican style dip to take your corn on the cobb to a whole new level!

1 cup (224 g) vegan mayo
1/2 cup (120 g) nondairy cream cheese
2 tablespoons (30 ml) lime juice
1/2 teaspoon ground chipotle powder
1/2 teaspoon dried dill (or 1 1/2 teaspoons fresh)

Whisk all ingredients together (or blend in a blender) and keep refrigerated until ready to serve.
Serve in a tall wide mouthed glass for easy dipping!

Yield: 1 1/2 cups (365 g)

a Rafflecopter giveaway
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni