RECIPE
7 INGREDIENTS7 STEPS15MIN

Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips

4.8
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wholly deliciousness!
so vegan good
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Need an easy vegan appetizer? Sriracha Mexican Street Corn Dip with Home-baked Tortilla Chips is super quick and easy- and super delish! (Partnership with Panasonic)

15MIN

Total Cooking Time

7

Ingredients
wholly deliciousness!
so vegan good
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Dip
3 ears
1/2 cup
Vegan Mayo
1/2 tsp
Home-baked Tortilla Chips
to taste
Canola Oil Spray
to taste
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Directions

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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Steam the Corn (3 ears) in the Panasonic Microwave Oven in a covered dish with 2 inches of water for 5 minutes until done.
Step 3
Spray Yellow Corn Tortillas (1 pckg) with Canola Oil Spray (to taste) on both sides and sprinkle with a little Salt (to taste) . Stack tortillas and slice into 4's with pizza wheel.
Step 4
Arrange on baking sheet and cook 6-8 minutes. If they start to brown, take them out. Mine take 7 minutes.
Step 5
Mix Vegan Mayo (1/2 cup) and Sriracha (1/2 tsp) to taste.
Step 6
Rinse corn with cold water, pat dry and cut from cobs. Mix with sriracha mayo and Fresh Cilantro (to taste) . Top with more sriracha if desired.
Step 7
Serve the dip with the warm chips and enjoy! Cooking results may vary depending on microwave oven used.

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