Covering cheese-rich nachos in grilled corn adds a hint of summer sweetness to this tasty Mexican dish.
This recipe is courtesy of Closet Cooking.
Melt the butter in a heavy bottomed pan over a medium-high heat. Add the corn and let cook until it begins to char. Stir it, and let it char again before removing from the heat. Stir in the mayo.
In a small pan, stir the cornstarch into the cream. Over a low heat, bring to a simmer, reduce the heat, and stir in the cheese until it melts.
Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, sour cream, cilantro, and cayenne, and squeeze lime juice over the whole dish.