If you don’t have a get-together on your calendar already, it’s time to plan one, because these incredible Street Corn Nachos are begging to be shared.
Street Corn Nachos
Makes 4 to 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1¼ cups half-and-half
- 2 cups shredded Monterey Jack cheese
- 1 jalapeño, seeded and minced
- ½ teaspoon kosher salt, plus more to taste
- 3 cups fresh corn kernels (about 6 ears)
- ¼ cup mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon smoked paprika
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 (11-ounce) package tortilla chips
- ½ cup crumbled Cotija cheese
- Lime wedges, to serve
- Garnish: fresh cilantro
Instructions
- Preheat oven to 400°.
- In a medium saucepan, melt butter over medium heat. Add garlic, and cook 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 cheese, jalapeño, and salt. Remove from heat and keep warm.
- Lightly spray a large rimmed baking sheet with cooking spray. Add corn, and bake, stirring occasionally, until corn is roasted, about 12 minutes. Remove from pan.
- In a medium bowl, stir together mayonnaise, sour cream, paprika, and lime zest and juice; season with salt and pepper, to taste.
- Place tortilla chips, in a single layer, on the same prepared baking sheet. Top evenly with corn and cheese sauce. Drizzle with mayonnaise mixture, and sprinkle with Cotija cheese. Serve with lime wedges. Garnish with cilantro, if desired.
