Saturday, June 29, 2019

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
jalapeño, seeded and minced
2 tbsp. 
lime juice, divided, plus wedges for serving
1/4 c. 
sour cream
2 tbsp. 
mayonnaise
(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.

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