Elote (Mexican Street Corn) Nachos

Elote (Mexican Street Corn) Nachos
We’re #CookingTogether and making Elote Nachos
  • 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. lime juice, divided, plus wedges for serving
  • ¼ c. sour cream
  • 2 tbsp. mayonnaise
  • 1 (9-oz.) package corn tortilla chips
  • 2½ c. shredded Monterey Jack
  • 2 tbsp. crumbled cotija
  • 2 tbsp. freshly chopped cilantro
  1. 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 minutes. Transfer corn to a large bowl and wipe the skillet.
  2. Stir in jalapeño and 1 tablespoon lime juice to the corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
  3. Layer tortilla chips and Monterey Jack in skillet. Bake until cheese is melty, about 5 minutes.
  4. Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro.