Mexican Street Corn Dip with Avocado




  1. Preheat oven to 375°F. Cut flatbreads into chip shapes and arrange in a single layer on baking sheets. Bake for 6-7 minutes, or until crispy (they will crisp up as they cool).
  2. In a small mixing bowl, combine mayonnaise, sriracha, olive oil, lime zest and juice, garlic powder, and ancho chile powder. Season generously with Kosher salt.
  3. Place corn kernels and avocado in a medium mixing bowl. Stir in sriracha mayo until just combined. Spoon into serving dish and top with Queso Fresco, chives, and parsley. Serve with flatbread chips and devour immediately!


*or tortilla chips
**if you can’t find fresh corn to grill, you can always use thawed frozen corn