Mexican Street Corn Nachos

Nutrition Facts: Calories 356, Fat 16.9g (Saturated 9.2g, Trans 0g), Cholesterol 291mg, Sodium 331mg, Carbs 41.8g (Fiber 5.2g, Sugars 4.9g), Protein 13.7g

Mexican Street Corn Nachos
Adapted from closetcooking.com
Mexican Street Corn Nachos

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

Adapted from closetcooking.com

Ingredients

  • 2 2

    2 tablespoons butter

  • 4 4

    4 cups corn, fresh or frozen

  • 2 2

    2 tablespoons mayonnaise

  • 1 1

    1 tablespoon cornstarch

  • 1 1

    1 cup heavy/whipping cream, half and half or milk

  • 8 8

    8 ounces Monterey Jack cheese, shredded

  • 1 1

    ounce) bag 1 (14 ounce) bag tortilla chips

  • 1/4 1/4

    1/4 cup cotija or feta, crumbled

  • 2 2

    2 tablespoons crema or sour cream

  • 2 2

    2 tablespoons cilantro, chopped

  • to

    to taste

  • 1 1

    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!

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