Description
These Mexican Street Corn Nachos combine crispy tortilla chips, charred corn tossed in creamy mayo, and a silky cheese sauce for the ultimate shareable appetizer.
Ingredients
2 tablespoons olive oil
1 pound frozen corn kernels (about 3 cups)
2 tablespoons mayonnaise
1 (14-ounce) bag tortilla chips
1 pound Monterey Jack cheese, freshly grated
1 tablespoon cornstarch
1/2 cup heavy cream
1/2 cup milk
1 garlic clove, minced
1/4 cup crumbled cotija cheese (or feta)
1/8 teaspoon chipotle chili powder
2 tablespoons Mexican crema or thinned sour cream
1/2 lime, cut into wedges
2 tablespoons chopped fresh cilantro
Instructions
1. Heat olive oil in a large skillet over high heat. Add half the corn and cook without stirring for about 1 minute so it can char. Stir occasionally until lightly browned. Transfer to a bowl and repeat with remaining corn. Toss corn with mayonnaise.
2. Preheat oven to 350°F. Spread tortilla chips on a baking sheet and bake for about 10 minutes until warm and crisp.
3. Bring 1 inch of water to a simmer in a saucepan. Place a heatproof bowl over the pan. Add grated cheese and cornstarch, tossing to coat. Add cream, milk, and garlic. Stir until cheese melts into a smooth sauce.
4. Transfer warm chips to a serving platter. Pour cheese sauce evenly over the chips.
5. Spoon the charred corn mixture on top.
6. Sprinkle cotija cheese and chili powder. Drizzle crema over the nachos.
7. Finish with chopped cilantro and fresh lime juice. Serve immediately.
Notes
Cooking the corn in batches helps it char instead of steam.
Freshly grated cheese melts more smoothly than pre-shredded cheese.
Serve immediately for the best crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Baking and Stovetop
- Cuisine: Mexican