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5 from 6 votes

Vegan Street Corn Nachos

Layers of chips, vegan cheese and corn. Drizzled with chili lime mayo and topped with cilantro. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Course, Snack
Servings: 6
Author: Lauren Hartmann


  • 10 Ounces(about 1/2 a bag) Tortilla chips
  • 2 Cups Vegan cheese shreds, I used Follow your Heart Cheddar style
  • 1 Cup Corn, fresh or canned
  • 1/2 Cup Vegan mayo, I used Hellman's
  • Juice of 1 Lime
  • 1 Teaspoon Chili Lime Salt, I used Trader Joe's brand
  • 2 Cloves Garlic, finely minced
  • 1/4 Cup Cilantro for topping, chopped
  • Extra chili lime salt to sprinkle on top


  • Preheat oven to 400 degrees. 
  • Now, taking half the chips, place them on a sheet pan then sprinkle half the vegan cheese on top, then half the corn. 
  • Place the remaining chips on top, then the remaining vegan cheese and corn on top of those chips. 
  • Bake the chips for 6-8 minutes or until the vegan cheese is melted and the corn is nice and hot. 
  • While the chips are baking,  take a small mixing bowl and whisk together the vegan mayo, lime juice, chili lime salt and finely minced garlic in the bowl. Set aside.
  • When the chips are done baking, drizzle the chili lime mayo on top, then sprinkle with cilantro. Serve immediately.