Dairy-Free Elote Dip with Plantain Chips
A creamy and flavorful dip inspired by Mexican street corn (elote), made without dairy and served with crispy baked plantain chips. A unique and satisfying snack.
Ingredients
- 4 Corn on the cob
- 0.5 cup Vegan mayonnaise
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Green plantains
- 2 tablespoons Avocado oil
Instructions
- 1Grill or roast the corn on the cob until slightly charred. Let cool slightly, then cut the kernels off the cob.
- 2In a medium bowl, combine the corn kernels, vegan mayonnaise, lime juice, chili powder, cilantro, salt, and pepper. Mix well.
- 3Preheat oven to 375°F (190°C).
- 4Peel the green plantains and slice them thinly into rounds.
- 5In a bowl, toss the plantain slices with avocado oil.
- 6Arrange the plantain slices on a baking sheet and bake for 20-25 minutes, flipping halfway through, or until golden brown and crispy.
- 7Serve the dairy-free elote dip with the baked plantain chips.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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