Don’t be afraid to load up on the toppings for these shareable street corn-inspired nachos.
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
- Preheat oven to 400°. Lightly spray a large rimmed baking sheet with cooking spray.
- 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.
- On prepared pan, place corn.
- Bake, stirring occasionally, until corn is roasted, about 12 minutes. Remove from pan.
- In a medium bowl, stir together mayonnaise, lime zest and juice, sour cream, and paprika; season to taste with salt and black pepper.
- 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.
