Hey everyone, Laura here! I’ve shared my deep, deep love for Tex Mex food many times on our blog, and today is no exception. This past weekend I had a hankering for nachos and decided to try my hand at something a little out of the ordinary realm of the simple queso, ground beef and chips combo. I found a recipe for Mexican Street Corn Nachos on one of my favorite recipe websites, Simple Recipes, and it looked amazing.
Of course I had to put my own spin on it and the result was delicious! Luckily we had plenty of leftovers, so I got to enjoy these twice.
Once I assembled all of my ingredients, it only took about 15 minutes total to make these from start to finish and the recipe made more than enough for my family of five, in fact I’d say the portion here is definitely party worthy.
Here’s how I made them.
- 2 Tbsp canola oil or corn oil
- 1 pound frozen corn (about 3 cups), still frozen
- 2 Tbsp mayonnaise
- 14 ounce bag blue corn tortilla chips
- 1 pound Monterrey jack cheese, grated (don’t buy already shredded, it won’t melt properly)
- 1 Tbsp cornstarch
- 1/2 cup cream
- 1/2 cup milk
- 1 clove garlic, minced
- 1/4 cup crumbled Cotija cheese (can sub crumbled feta)
- 1/8 teaspoon chili powder
- Sour cream
- Half a cucumber, diced
- 1/2 lime, sliced into wedges
- 2 Tbsp chopped fresh cilantro
1. Sear the corn, then mix with mayo: Heat oil on high heat in a large, cast iron pan. When the oil is almost smoking hot, add half of the frozen corn (not defrosted) to the pan. 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. 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.
2. Make cheese sauce: Set up a double boiler with an inch of water in the lower pan. If you don’t have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water.
Place the grated Monterrey jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk. 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.
3. Assemble the nachos: Place tortilla chips on a large serving platter or dish. Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn mixture. Sprinkle with cotija cheese crumbles. Sprinkle with chili powder. Add cucumbers on top and a few dollops of sour cream (you can also drizzle it with Mexican crema if you have it). Splash with a little lime juice and serve immediately with lime wedges for garnish.