Elotes get a new look in these corn and cheese nachos.
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.
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.
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.