Street Corn Nachos
Serves: 4 to 6
 
Ingredients
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 1⁄4 cups half-and-half
  • 2 cups shredded Monterey Jack cheese
  • 1 jalapeño, seeded and minced
  • 1⁄2 teaspoon kosher salt, plus more to taste
  • 3 cups fresh corn kernels (about 6 ears)
  • 1⁄4 cup mayonnaise
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sour cream
  • 1 teaspoon smoked paprika
  • Ground black pepper, to taste
  • 1 (11-ounce) package tortilla chips
  • 1⁄2 cup crumbled cotija cheese
  • Lime wedges, to serve
  • Garnish: fresh cilantro
Instructions
  1. Preheat oven to 400°. Lightly spray a large rimmed baking sheet with cooking spray.
  2. In a medium saucepan, melt butter over medium heat. Add garlic, and cook, stirring constantly, until golden, 1 to 2 minutes. Add flour, and cook, whisking constantly, for 1 minute. Whisk in half-and-half, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in Monterey Jack, jalapeño, and salt. Remove from heat, and keep warm.
  3. On prepared pan, place corn.
  4. Bake, stirring occasionally, until corn is roasted, about 12 minutes. Remove from pan.
  5. In a medium bowl, stir together mayonnaise, lime zest and juice, sour cream, and paprika; season to taste with salt and black pepper.
  6. On same pan, place tortilla chips in a single layer. Top evenly with corn and cheese sauce. Drizzle with mayonnaise mixture, and top with cotija cheese. Serve with lime wedges. Garnish with cilantro, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/street-corn-nachos/