Mexican Street Corn Nachos

Mexican Street Corn Nachos

Rating 

You didn't think it was possible to love corn this much, but oh, it is.
Ingredients
  • 2 tablespoons butter
  • 4 cups corn, fresh or frozen
  • 2 tablespoons mayonnaise
  • 1 tablespoon cornstarch
  • 1 cup heavy/whipping cream, half and half or milk
  • 8 ounces Monterey Jack cheese, shredded
  • 1 (14 ounce) bag tortilla chips
  • ¼ cup cotija or feta, crumbled
  • 2 tablespoons crema or sour cream
  • 2 tablespoons cilantro, chopped
  • cayenne to taste
  • 1 lime, cut into wedges
Instructions
  1. Melt the butter in a heavy bottomed pan over medium high heat, add the corn and let it sit until it starts to char a bit, mix it up and let it start to char a bit again before removing from heat and mixing in the mayo.
  2. Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.
  3. Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, creme, cilantro and cayenne and hit everything with a few squirts of lime juice!

 

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