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Cheesy Mexican Street Corn Nachos

Cheesy Mexican Street Corn Nachos

Kick off your Cinco de Mayo party with these tasty sweetcorn nachos

Covering cheese-rich nachos in grilled corn adds a hint of summer sweetness to this tasty Mexican dish.

This recipe is courtesy of Closet Cooking.

Ingredients

  • 2 Tablespoons butter
  • 4 Cups fresh corn
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon cornstarch
  • 1 Cup cream
  • 8 Ounces Monterey Jack cheese, shredded
  • 14 Ounces tortilla chips
  • 1/4 Cup cotija or feta, crumbled
  • 2 Tablespoons sour cream
  • 2 Tablespoons cilantro, chopped
  • Cayenne, to taste
  • 1 1 lime, cut into wedges

Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!


Mexican Street Corn Nachos

Ever since I had some elote at a friend's house the other day, I've been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here.

The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy.

To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don't droop when you try to pick them up.

The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn't interfere with the street corn flavors.

So, I've made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn't burn or separate.

As for the corn? You can of course grill some corn on the cob, and then remove the kernels.

I didn't want to fire up the grill to make nachos though, so I'm using frozen corn kernels that I sear, while still frozen (a tip from America's test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor.

This isn't the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy!