Combine two favorite dishes to make deliciously creamy nachos.
There’s a reasonMexican street corn, a.k.a.
“elote”, is so popular these days.
Simply Recipes / Elise Bauer.
And friends, I think we may have something good here.
The components of nachos are tortilla chips, melted cheese of some sort, and toppings.
That way the chips stay crunchy, and don’t droop when you attempt to pick them up.
Simply Recipes / Elise Bauer
Creamy to easily pour, and mild so it wouldn’t interfere with the street corn flavors.
This gets cooked in a double boiler on the stovetop so the sauce doesn’t burn or separate.
As for the corn?
Elise Bauer
you’re free to of course grill some corn on the cob, and then remove the kernels.
That way we get some sear.
I use chipotle chile powder for the heat and smoky flavor.
Elise Bauer
This isn’t the sort of thing you’re able to make in advance.
That said, if you are having people over for a game day party?
This would be perfect.
Elise Bauer
Summertime Corn Recipes
Mexican Street Corn Nachos
This recipe uses frozen corn kernels.
you’ve got the option to of course use corn from grilled corn on the cob.
Mexican crema is a lot like runny sour cream.
Elise Bauer
But if you have crema, use it!
Spread it out in the pan and let sear.
Stir occasionally, until most of the corn kernels have browned a little on at least one side.
Elise Bauer
You’ll know the corn is ready when some of the kernels start “popping”.
Remove the corn from the pan to a bowl, and repeat with the remaining frozen corn kernels.
Mix the corn with the mayonnaise and set aside.
Elise Bauer
Preheat oven to 350F.
While the tortilla chips are toasting, make the cheese sauce.
Set up a double boiler with an inch of water in the lower pan.
Elise Bauer
Do not let the bowl touch the water.
Place the grated monterey jack cheese in the top pan or bowl of the double boiler.
Mix with the cornstarch.
Pour in the cream and milk (can use half and half if you want).
Add the minced garlic.
Heat the water in the double boiler to a boil.
Let the cheese gently melt, stirring occasionally, until the sauce is smooth.
Once the tortilla chips are lightly browned, remove them from the oven.
Transfer to a large serving platter.
Pour the cheese sauce over the chips.
Sprinkle the top with the toasted corn.
Sprinkle with cotija cheese crumbles.
Sprinkle with chipotle chili powder.
Drizzle with the crema or diluted sour cream.
Sprinkle with a little lime juice and serve immediately with lime wedges.
