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Mexican Street Corn Nachos
Mexican Street Corn Nachos
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mexican Street Corn Nachos: Crunchy tortilla chips smothered in melty monterey jack cheese, roasted corn, tangy cotija cheese, spicy chili powder, and fresh cilantro.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 pound frozen corn (about 3 cups), still frozen
  • 2 tablespoons mayonnaise
  • 14 ounce bag low salt tortilla chips
  • 1 pound Monterey jack cheese, grated (do not buy pre-grated, it won't melt properly)
  • 1 tablespoon cornstarch
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 clove garlic, minced
  • 1/4 cup crumbled Cotija cheese (can sub crumbled feta)
  • 1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika)
  • 2 tablespoons of Mexican crema or 2 tablespoons sour cream that have been slightly diluted with water
  • 1/2 lime, sliced into wedges
  • 2 tablespoons chopped cilantro
Instructions:
  • In a large cast iron pan over high heat, sear half of the frozen corn in hot oil until browned and some kernels start to "pop." Transfer to a bowl and repeat with remaining corn. Mix with mayonnaise and set aside.
  • Preheat oven to 350°F. Arrange tortilla chips on a large sheet pan and bake for 10 minutes until golden brown.
  • Prepare the cheese sauce: While the tortilla chips are toasting, create a double boiler by adding an inch of water to a saucepan and placing a metal bowl on top without touching the water. Combine grated monterey jack cheese and cornstarch in the bowl. Pour in cream, milk (or half and half), and minced garlic. Heat the water until it boils and allow the cheese to melt slowly, stirring occasionally until the sauce is smooth.
  • When the tortilla chips are lightly browned, place them on a large serving platter. Pour cheese sauce over the chips and sprinkle with toasted corn, cotija cheese crumbles, and chipotle chili powder. Drizzle with crema or diluted sour cream, then top with cilantro and a splash of lime juice. Serve promptly with lime wedges.

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