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Cheesy Mexican Street Corn Nachos

Cheesy Mexican Street Corn Nachos
4 from 3 ratings
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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.
Servings
8
servings
Street Corn Nachos
Ingredients
  • 2 tablespoon butter
  • 4 cup fresh corn
  • 2 tablespoon mayonnaise
  • 1 tablespoon cornstarch
  • 1 cup cream
  • 8 ounce monterey jack cheese, shredded
  • 14 ounce tortilla chips
  • 1/4 cup cotija or feta, crumbled
  • 2 tablespoon sour cream
  • 2 tablespoon cilantro, chopped
  • cayenne, to taste
  • 1 1 lime, cut into wedges
Directions
  1. 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.
  2. 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.
  3. 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.
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