Description
A recipe for nachos topped with dairy-free elote-style corn.
Ingredients
Scale
- 1 bag tortilla chips
- 2 cups frozen or fresh corn kernels
- 1/4 cup vegan mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1/2 cup dairy-free cotija cheese substitute, crumbled
- 1/4 cup dairy-free sour cream substitute
Instructions
- Cook corn kernels according to package directions until tender. Drain well.
- In a medium bowl, combine the cooked corn, vegan mayonnaise, lime juice, chili powder, smoked paprika, and salt. Mix until the corn is evenly coated.
- Spread the tortilla chips in a single layer on a large oven-safe platter or baking sheet.
- Spoon the seasoned corn mixture evenly over the chips.
- Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 5 to 7 minutes, or until the chips are heated through.
- Remove from the oven. Sprinkle with chopped cilantro and crumbled dairy-free cotija substitute.
- Drizzle with dairy-free sour cream substitute before serving.
Notes
- You can roast the corn instead of boiling or steaming for a smokier flavor.
- Adjust chili powder to control the spice level.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 0
Keywords: dairy free, vegan, mexican street corn, elote, nachos, appetizer, gluten free