Description
A recipe for nachos topped with a creamy, dairy-free sauce inspired by Mexican street corn (Elote).
Ingredients
Scale
- 1 bag tortilla chips
- 1 tablespoon olive oil
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup vegan mayonnaise
- 1/4 cup nutritional yeast
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled vegan cotija cheese alternative (optional)
- Pinch of salt
Instructions
- Heat olive oil in a skillet over medium heat. Add corn kernels and cook until slightly charred, about 5 to 7 minutes. Remove from heat and set aside.
- In a small bowl, whisk together the vegan mayonnaise, nutritional yeast, lime juice, chili powder, smoked paprika, and cumin until smooth. This is your street corn sauce.
- Arrange the tortilla chips on a large, oven-safe platter or baking sheet.
- Drizzle about half of the street corn sauce evenly over the chips.
- Sprinkle the cooked corn kernels over the sauced chips.
- If using, sprinkle the vegan cotija alternative over the top.
- Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 5 to 8 minutes, or until the chips are heated through and the sauce is warm.
- Remove from the oven. Drizzle the remaining sauce over the nachos.
- Garnish with fresh cilantro and a pinch of salt. Serve immediately.
Notes
- For a spicier flavor, add a dash of cayenne pepper to the sauce mixture.
- If you do not have vegan mayonnaise, you can substitute it with plain, unsweetened dairy-free yogurt, adjusting the lime juice slightly for balance.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 350
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 12
- Cholesterol: 0
Keywords: dairy free, vegan, mexican street corn, elote, nachos, appetizer, gluten free chips