Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips

7 INGREDIENTS • 7 STEPS • 15MINS

Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips

Recipe

4.8

4 ratings

Need an easy vegan appetizer? Sriracha Mexican Street Corn Dip with Home-baked Tortilla Chips is super quick and easy- and super delish!

Love This Recipe?

Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips

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Wholly Deliciousness!

Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

Need an easy vegan appetizer? Sriracha Mexican Street Corn Dip with Home-baked Tortilla Chips is super quick and easy- and super delish!

15MINS

Total Time

$0.61

Cost Per Serving

Ingredients

Servings

6

us / metric

Dip

3 ears

1/2 cup

Vegan Mayonnaise

as needed

to taste

Home-baked Tortilla Chips

1 pckg

Yellow Corn Tortilla

as needed

Canola Oil Spray

to taste

Nutrition Per Serving

VIEW ALL

Calories

116

Fat

12.9 g

Protein

--

Carbs

1.3 g

Love This Recipe?

Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips

Save

Wholly Deliciousness!

Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Steam the Corn (3 ears) in a microwave oven in a covered dish with 2 inches of water for 5 minutes until done.

step 3

Spray Yellow Corn Tortilla (1 pckg) with Canola Oil Spray (as needed) on both sides and sprinkle with a little Salt (to taste). Stack tortillas and slice into 4's with a pizza wheel.

step 3 Spray Yellow Corn Tortilla (1 pckg) with Canola Oil Spray (as needed) on both sides and sprinkle with a little Salt (to taste). Stack tortillas and slice into 4's with a 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 Mayonnaise (1/2 cup) and Sriracha (as needed) 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!

step 7 Serve the dip with the warm chips and enjoy!

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