Street Corn Nachos

Cooking Method: Baking, Saute

Courses: Dinner, Lunch, Snack

Servings: 4

Best Season: Suitable throughout the year, Summer

Description

These Street Corn Nachos are everything you want in the perfect shareable snack—crispy, cheesy, creamy, and loaded with bold flavors in every bite. Charred sweet corn, crunchy tortilla chips, a smoky creamy sauce, and fresh toppings come together to create a crowd-pleasing dish that's perfect for game days, summer gatherings, parties, or whenever you're craving something fun and satisfying. Best of all, they come together in under 20 minutes with minimal effort.

Ingredients

For the Nachos

Tortilla chips (of choice)
1½ cups Cheese
1½ cups Corn kernels
1 Small red onion (diced)
1 , Jalapeño (diced)
¼ cup Cotija or feta cheese (crumbled)
Cilantro

For the Sauce

1 cup Sour cream
½ cup Mayonnaise
2 Garlic cloves
Juice & zest of 1 lime
1–2 Chipotle peppers in adobo sauce (adjust for heat)
1 tsp Smoked paprika
Salt & pepper (to taste)

Instructions

1
Preheat the oven to 375°F. Spread the tortilla chips in an even layer on a large sheet pan or oven-safe serving platter. Sprinkle the shredded cheese evenly over the chips, making sure to cover most of the surface for maximum cheesy goodness.
2
Place the tray in the oven and bake until the cheese is fully melted and bubbly, about 5–7 minutes. Remove from the oven and set aside.
3
Meanwhile, heat a large skillet over high heat. Add the corn kernels in a single layer and let them cook undisturbed for about 2 minutes to develop a char. Stir and continue cooking for another 3–4 minutes until the corn is golden brown with lightly charred spots. Season lightly with salt and allow it to cool slightly.
4
Add the sour cream, mayo, garlic, lime juice, lime zest, chipotle peppers, smoked paprika, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning or spice level if needed.
5
Once the nachos are out of the oven, evenly scatter the charred corn over the melted cheese. Add the diced red onion and jalapeño across the top.
6
Generously drizzle the chipotle sauce over the nachos. Finish with crumbled cotija or feta cheese, fresh cilantro, and additional jalapeño slices if desired.
7
Serve immediately with fresh lime wedges on the side and enjoy while the chips are still warm and crispy.

Note

• Use sturdy tortilla chips that can hold toppings without becoming soggy.
• Let the corn char undisturbed before stirring to develop maximum flavor.
• Assemble just before serving to keep the chips crisp.
• For extra flavor, sprinkle a little chili powder or Tajín over the finished nachos.

Read it online: https://munchymoodz.com/recipe/street-corn-nachos/