Street Corn Nachos

Cliss has been making chips with cheese on them. The basic recipe goes as follows:

Chips and Mexican cheese layered  and then sprinkled with the Street Corn seasoning with Lime.

Broil in oven until melted. Eat.

Here is another version of that.

INGREDIENTS

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

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

DIRECTIONS

Preheat oven to 375°. In a large ovenproof 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. 

1. Stir in jalapeño and 1 tablespoon lime juice to the corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
2. Layer tortilla chips and Monterey Jack in skillet. Bake until cheese is melty, about 5 minutes. 
3. Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro.