- 2 Tablespoons butter
- 4 Cups fresh corn
- 2 Tablespoons mayonnaise
- 1 Tablespoon cornstarch
- 1 Cup cream
- 8 Ounces Monterey Jack cheese, shredded
- 14 Ounces tortilla chips
- 1/4 Cup cotija or feta, crumbled
- 2 Tablespoons sour cream
- 2 Tablespoons cilantro, chopped
- Cayenne, to taste
- 1 1 lime, cut into wedges
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.