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Street Corn Nachos

Street Corn Nachos Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 6 oz thick tortilla chips
  • 1 tbsp unsalted butter
  • 2 cups corn kernels
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • Juice of 1 lime
  • 1 tbsp mayonnaise
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/4 cup crema or sour cream
  • 2 tbsp crumbled cotija cheese
  • 1 small jalapeño, thinly sliced
  • Handful fresh cilantro leaves

Method
 

  1. Preheat oven to 400°F (200°C). Melt butter in a skillet over medium-high heat. Add corn, chili powder, and salt. Cook 5 to 7 minutes, until browned. Off heat, stir in mayo and half the lime juice.
  2. Spread chips on a rimmed baking sheet. Top evenly with shredded cheese, then spoon the corn mixture over the cheese.
  3. Bake 10 minutes until cheese melts and edges crisp. Broil 1 to 2 minutes for extra crunch, if desired.
  4. Drizzle crema, sprinkle cotija, jalapeño, cilantro, and remaining lime juice. Serve immediately.

Notes

If you have leftover grilled corn on the cob, slice off the kernels and use it instead of the stovetop charring. The crema can be thinned with a little water if it’s too thick to drizzle.