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Sadly, I have never stopped at one of the roadside stands in the summer, where fresh Mexican Street Corn is being served. But, I have had it made for me and immediately loved it. Grilled corn covered with mayo, sour cream, spices and cheese. What is not to like.
This dish adds a twist to turn it into Nachos. Rather than a heavy nacho platter, this is a light, fresh version that will be finished off quickly.
If fresh corn was in season, I would grill fresh corn on the cob, but frozen works if fresh is not available.
Ingredients:
2 tbsp. extra-virgin olive oil
3 c. frozen corn (use fresh corn on the cob if available)
Kosher salt
Freshly ground black pepper
1 jalapeño, seeded and minced
4 tbs lime juice, divided (2 limes)
1/4 cup sour cream
2 tbs mayonnaise
1 (9-oz.) package corn tortilla chips
2 1/2 cup shredded Monterey Jack
2 tbs crumbled cotija (queso fresco could also be used)
2 tbs freshly chopped cilantro
Directions:
Preheat oven to 375°.
In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper. Cook, tossing until just cooked through, about 2-3 minutes. The corn just needs to be warmed and not frozen. Transfer corn to a large bowl and wipe the skillet.
To the corn, stir in jalapeño and 1 tablespoon lime juice.
In a small bowl, stir together sour cream, mayonnaise, and 2 tablespoon lime juice. Season with salt. If you have a squeeze bottle, transfer the mixture into the bottle. This will make spreading it on top, easier.
In the skillet, layer tortilla chips and Monterey Jack. Bake until cheese has melted, about 5 minutes.
Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro. Sprinkle a little more lime juice on top.
Notes:
Fresh grilled corn would be the best option if available, but the frozen corn works very well.
Original recipe from Delish. Watch their video for a quick overview of the steps:
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