Mexican Street Corn Nachos

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

  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.
  2. Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.
  3. 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!

Option: Use grilled corn off the cob!

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

Original Recipes: Mexican Street Corn Nachos @

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