Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Dip

3 ears

Corn

1/2 cup

Vegan Mayonnaise

1/2 tsp

Sriracha

to taste

Fresh Cilantro

Home-baked Tortilla Chips

1 pckg

Yellow Corn Tortillas

as needed

Canola Oil Spray

to taste

Salt

Cooking Instructions

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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 Tortillas (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 (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!