Mexican Street Corn Nachos

By margiekyle

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

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from closetcooking.com

Preparation

Step 1

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!