Elote Nachos



  • 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. 


  • 1 

    (9-oz.) package corn tortilla chips

  • 2 1/2 c. 

    shredded Monterey Jack

  • 2 tbsp. 

    crumbled Cotija

  • 2 tbsp. 

    chopped fresh cilantro

  1. 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). 

  2. 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.

  3. Layer chips and Monterey Jack in skillet or on a large sheet pan. Bake until cheese is melty, about 5 minutes. 

  4. Top chips with corn mixture, mayonnaise mixture, Cotija, and cilantro.

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