Vegan Sriracha Mexican Street Corn Dip with Home Baked Tortilla Chips
Need an easy vegan appetizer? Sriracha Mexican Street Corn Dip with Home-baked Tortilla Chips is super quick and easy- and super delish!
Total Time
15min
4.8
4 Ratings
Author: Wholly Deliciousness!
Servings:
6
Ingredients
Dip
•
3
ears
Corn
•
1/2
cup
Vegan Mayonnaise
•
as needed
Sriracha
•
to taste
Fresh Cilantro
Home-baked Tortilla Chips
•
1
pckg
Yellow Corn Tortillas
•
as needed
Canola Oil Spray
•
to taste
Salt
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Steam the Corn (3 ears) in a microwave oven in a covered dish with 2 inches of water for 5 minutes until done.
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.
4.
Arrange on baking sheet and cook 6-8 minutes. If they start to brown, take them out. Mine take 7 minutes.
5.
Mix Vegan Mayonnaise (1/2 cup) and Sriracha (as needed) to taste.
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.
7.
Serve the dip with the warm chips and enjoy!
Nutrition Per Serving
CALORIES
116
FAT
12.9 g
PROTEIN
0.0 g
CARBS
1.3 g
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