Ingredients
- 2 tbsp.
extra-virgin olive oil
- 3 c.
fresh or frozen corn kernels
Kosher salt
Freshly ground black pepper
- 1
jalapeño, seeded and minced
- 2 tbsp.
fresh lime juice, divided, plus wedges for serving
- 1/4 c.
sour cream
- 2 tbsp.
mayonnaise
- 1
(9-oz.) package corn tortilla chips
- 2 1/2 c.
shredded Monterey Jack
- 2 tbsp.
crumbled Cotija
- 2 tbsp.
chopped fresh cilantro
- Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn; season with salt and pepper. Cook, tossing, until just cooked through, about 2 minutes. Transfer corn to a large bowl. Wipe out skillet (if using it for nachos).
Add jalapeño and 1 tablespoon lime juice to corn and stir to combine. In a small bowl, stir sour cream, mayonnaise, and the remaining 1 tablespoon lime juice; season with salt.
Layer chips and Monterey Jack in skillet or on a large sheet pan. Bake until cheese is melty, about 5 minutes.
Top chips with corn mixture, mayonnaise mixture, Cotija, and cilantro.
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