Mexican Street Corn Nachos

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Cilantro
  • 4 cups Corn, fresh or frozen
  • 1 Lime, wedges

• Condiments

  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1 Cayenne
  • 1 tbsp Cornstarch

• Snacks

  • 1 (14 ounce bag Tortilla chips

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Cotija or feta
  • 1 cup Cream
  • 2 tbsp Crema or sour cream
  • 8 oz Monterey jack cheese

Found on closetcooking.com

Description

Ingredients

• 2 tablespoons butter
• 4 cups corn, fresh or frozen
• 2 tablespoons mayonnaise
• 1 tablespoon cornstarch
• 1 cup cream, half and half or milk
• 8 ounces Monterey Jack cheese, shredded
• 1 (14 ounce) bag tortilla chips
• 1/4 cup cotija or feta, crumbled
• 2 tablespoons crema or sour cream
• 2 tablespoons cilantro, chopped
• cayenne to taste
• 1 lime, cut into wedges

Directions

• Melt the butter in a heavy bottomed pan over medium high heat, add the corn and let it sit until it starts to char a bit, mix it up and let it start to char a bit again before removing from heat and mixing in the mayo.
• Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.
• Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, creme, cilantro and cayenne and hit everything with a few squirts of lime juice!

Nutrition