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.
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.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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