Name: Elote (Mexican Street Corn) Nachos
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 tbsp. extra-virgin olive oil -; 3 c. fresh or frozen corn kernels -; Kosher salt -; Freshly ground black pepper -; 1 jalapeño, seeded and minced -; 2 tbsp. fresh lime juice, divided, plus wedges for serving -; 1/4 c. sour cream -; 2 tbsp. mayonnaise -; 1 (9-oz.) package corn tortilla chips -; 2 1/2 c. shredded Monterey Jack -; 2 tbsp. crumbled Cotija -; 2 tbsp. chopped fresh cilantro -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Elote (Mexican Street Corn) Nachos

1. 2 tbsp. extra-virgin olive oil -

2. 3 c. fresh or frozen corn kernels -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 jalapeño, seeded and minced -

6. 2 tbsp. fresh lime juice, divided, plus wedges for serving -

7. 1/4 c. sour cream -

8. 2 tbsp. mayonnaise -

9. 1 (9-oz.) package corn tortilla chips -

10. 2 1/2 c. shredded Monterey Jack -

11. 2 tbsp. crumbled Cotija -

12. 2 tbsp. chopped fresh cilantro -

How to cook deliciously - Elote (Mexican Street Corn) Nachos

1. Stage

Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn; season with salt and pepper. Cook, tossing, until just cooked through, about 2 minutes. Transfer corn to a large bowl. Wipe out skillet (if using for nachos).

2. Stage

Add jalapeño and 1 tablespoon lime juice to corn and stir to combine. In a small bowl, stir sour cream, mayonnaise, and remaining 1 tablespoon lime juice; season with salt.

3. Stage

Layer chips and Monterey Jack in skillet or on a a large sheet pan. Bake until cheese is melty, about 5 minutes.

4. Stage

Top chips with corn mixture, mayonnaise mixture, Cotija, and cilantro.