Family Meals
Street Corn Nachos

Street Corn Nachos

Yield
6 6 servings (approx. 1 heaping plate each)

Ingredients

6 6 servings (approx. 1 heaping plate each)
  • 2 tbsp.
  • extra-virgin olive oil
  • 3 c.
  • frozen corn
  • Kosher salt
  • Freshly ground black pepper
  • 1 jalapeño, seeded and minced
  • 2 tbsp.
  • lime juice, divided, plus wedges for serving
  • ¼ c.
  • sour cream
  • 2 tbsp.
  • mayonnaise
  • 1 (9-oz.) package corn tortilla chips
  • 2 ½ c.
  • shredded Monterey Jack
  • 2 tbsp.
  • crumbled cotija
  • 2 tbsp.
  • freshly chopped cilantro

Instructions

  1. Preheat oven to 375°.

  2. In a large ovenproof skillet over high heat, heat oil.

  3. Add corn and season with salt and pepper.

  4. Cook, tossing until just cooked through, about 2 minutes.

  5. Transfer corn to a large bowl and wipe the skillet.

  6. Stir in jalapeño and 1 tablespoon lime juice to the corn.

  7. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice.

  8. Season with salt.

  9. Layer tortilla chips and Monterey Jack in skillet.

  10. Bake until cheese is melty, about 5 minutes.

  11. Top broiled tortilla chips with corn mixture.

  12. Garnish with mayonnaise mixture, cotija, and cilantro.

Nutrition

Per serving

Calories579
Fat39
Saturated fat18
Trans fat0
Unsaturated fat18
Cholesterol86
Sodium615
Carbohydrates41
Fiber4
Sugar6
Protein18

https://meals.mone.dev/recipes/street-corn-nachos/