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mexican street corn nachos

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Mexican Street Corn Nachos

Mexican

recipe-img

Description

This recipe uses frozen corn kernels. You can of course use corn from grilled corn on the cob. Usually I don't have any leftover corn when I grill corn, and if I do grill it, I want to eat it right then and there, on the cob. Mexican crema is a lot like runny sour cream. I don't usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema. But if you have crema, use it!

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound frozen corn (about 3 cups), still frozen
  • 2 tablespoons mayonnaise
  • 1 (14-ounce) bag low salt tortilla chips
  • 1 pound Monterey Jack cheese, grated (do not buy pre-grated, it won't melt properly)
  • 1 tablespoon cornstarch
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 clove garlic, minced
  • 1/4 cup crumbled cotija cheese (can sub crumbled feta)
  • 1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika)
  • 2 tablespoons Mexican crema or 2 tablespoons sour cream that have been slightly diluted with water
  • 1/2 lime, sliced into wedges
  • 2 tablespoons chopped cilantro

Directions: