Dairy-Free Elote Dip with Plantain Chips

Ingredients

• 4 cups Corn kernels, fresh or frozen
• 0.5 cup Vegan mayonnaise
• 2 tablespoons Lime juice
• 1 tablespoon Chili powder
• 0.25 cup Cilantro, chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 Plantains, green
• 2 cups Vegetable oil, for frying

Instructions

1. 1If using fresh corn on the cob, preheat your oven to 400°F (200°C). Roast the corn cobs on a baking sheet for 15-20 minutes, turning halfway through, until the kernels are tender and slightly charred; once cool enough to handle, carefully cut the 4 cups of corn kernels off the cobs. If using frozen corn kernels, thaw them completely.
2. 2In a large mixing bowl, combine the prepared 4 cups of corn kernels, 0.5 cup of vegan mayonnaise, 2 tablespoons of lime juice, 1 tablespoon of chili powder, 0.25 cup of chopped cilantro, 2 cloves of minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir all ingredients together thoroughly until they are well combined and the dip is uniform in texture.
3. 3Carefully peel the 2 green plantains. Using a sharp knife or mandoline, slice them crosswise into thin rounds, approximately 1/8-inch (3 mm) thick.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed skillet or a deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C) on a kitchen thermometer.
5. 5Carefully add a single layer of plantain slices to the hot oil, ensuring not to overcrowd the skillet. Fry each batch for 2-4 minutes, turning occasionally, until the chips are golden brown, crispy, and firm to the touch. Use a slotted spoon to transfer the fried plantain chips to a plate lined with paper towels to absorb excess oil.
6. 6Serve the dairy-free elote dip immediately, accompanied by the crispy plantain chips.

Substitutions

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