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RECIPE
7 INGREDIENTS7 STEPS15MIN

Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips

4.8
4 Ratings
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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 Time
wholly deliciousness!
so vegan good
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Ingredients
US / METRIC
Servings:
6
Serves 6
Dip
3 ears
1/2 cup
Vegan Mayo
1/2 tsp
to taste
Home-baked Tortilla Chips
to taste
Canola Oil Spray
to taste
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Nutrition Per Serving
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CALORIES
1265
FAT
26.7 g
PROTEIN
27.5 g
CARBS
234.2 g

Directions

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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Steam the Corn (3 ear) in the Panasonic Microwave Oven in a covered dish with 2 inches of water for 5 minutes until done.
Step 3
Spray Yellow Corn Tortilla (1 package) 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 teaspoon) 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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Nutrition Per Serving
Calories
1265
% Daily Value*
Fat
26.7 g
34%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
234.2 g
85%
Fiber
22.2 g
79%
Sugars
1.7 g
--
Protein
27.5 g
55%
Sodium
192.6 mg
8%
Vitamin D
--
--
Calcium
332.7 mg
26%
Iron
8.2 mg
46%
Potassium
719.4 mg
15%
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