Street Corn Nachos
Servings: 8
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.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups frozen corn
- 1 jalapeño seeded and minced
- 2 tablespoons lime juice divided, plus wedges for serving
- Kosher salt
- Freshly ground black pepper
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 package corn tortilla chips (9-oz.)
- 2 ½ cups shredded Monterey jack
- 2 tablespoons crumbled cotija
- 2 tablespoons freshly chopped cilantro
Instructions
- Preheat oven to 375° F. In a large oven-proof 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.
- Add jalapeño and 1 tablespoon lime juice to corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
- Layer tortilla chips and Monterey 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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