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#Street #Corn #Nachos
These cheesy nachos, loaded with Mexican street corn (off the cob), will change the way you party forever. Make them for Game Day, Cinco de Mayo, or, you know, just your average Tuesday night.
Mexican Street Corn Nachos
Ingredients
2
tbsp.
extra-virgin olive oil
3
c.
frozen corn
Kosher salt
Freshly ground black pepper
1
jalapeño, seeded and minced
2
tbsp.
lime juice, divided, plus wedges for serving
1/4
c.
sour cream
2
tbsp.
mayonnaise
1
(9-oz.) package corn tortilla chips
2 1/2
c.
shredded Monterey Jack
2
tbsp.
crumbled cotija
2
tbsp.
freshly chopped cilantro
Directions
- Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl and wipe the skillet.
- Stir in jalapeño and 1 tablespoon lime juice to the corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
- Layer tortilla chips and Monterey Jack in skillet. Bake until cheese is melty, about 5 minutes.
- Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro.
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#Street #Corn #Nachos
4/
5
Oleh
Cici
