Mexican Street Corn Nachos
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(4)
Ingredients
6 servings
- 3 cups corn kernels, frozen, canned or roasted
- 1 jalapeno, seeded and minced
- ¼ cup mayonnaise
- 1 ½ teaspoons chili powder
- ¾ teaspoon smoked paprika
- 1 lime, juiced
- 2 teaspoons lime zest
- Kosher salt and freshly ground black pepper, to taste
- 1 11-ounce package tortilla chips
- 2 cups shredded Pepper Jack cheese
- 1 cup crumbled cotija cheese
- ¼ cup Mexican crema*
- ¼ cup chopped fresh cilantro leaves
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.
Step 3
Place tortilla chips in a single layer onto the prepared baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.
Step 4
Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.
Step 5
Serve immediately, drizzled with Mexican crema and garnished with cilantro and additional smoked paprika, if desired.
Step 6
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Chef's notes
*Sour cream can be substituted.
