Street Corn Nachos
Elotes get a new look in these corn and cheese nachos.
Ingredients
- 2-3 cups fresh corn
- 8 oz shredded Monterey jack cheese
- 1 bag tortilla chips
- 1 cup heavy cream
- ¼ cup cotija cheese
- 2 tbsp crema
- 2 tbsp chopped cilantro
- 2 tbsp butter
- 2 tbsp mayonnaise
- 1 tbsp cornstarch
- Pinch of cayenne
- 1 fresh lime
Instructions
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In a pan over medium-high heat, melt the butter. Add corn and let it cook until the kernels start to char a bit, then give a gentle stir. Allow the corn to char again, then remove the pan from the heat. Remove the corn from the pan and pour into a bowl.
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In a separate bowl, mix the cornstarch into the cream until it properly incorporates. Pour your mixture into the pan and reduce it to a simmer. Add the jack cheese and cook until the cheese is nice and melty.
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Place the tortilla chips on a large serving dish, pour on the cheese, and top with the corn, cotija, crema cilantro and cayenne. Serve with lime juice.
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Enjoy! 😀