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Best Mexican Street Corn Nachos


  • 2 tbsp. extra-virgin olive oil
  • 3 c. frozen corn
  • 1 jalapeño, seeded and minced
  • 2 tbsp. lime juice, divided, plus wedges for serving
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. sour cream
  • 2 tbsp. mayonnaise
  • 1 (9-oz.) package corn tortilla chips
  • 2 1/2 c. shredded Monterey jack
  • 2 tbsp. crumbled cotija
  • 2 tbsp. freshly chopped cilantro

Best Mexican Street Corn Nachos


  1. Preheat oven to 375°. In a large oven-proof skillet over high heat, heat oil. Add corn and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl and wipe the skillet. 
  2. Add jalapeño and 1 tablespoon lime juice to corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
  3. Layer tortilla chips and Monterey in skillet. Bake until cheese is melty, about 5 minutes. 

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