Description
A delicious Tex-Mex dish featuring crispy tortilla chips topped with creamy street corn, melted cheese, and fresh herbs.
Ingredients
Scale
- 1 bag (about 12 oz) tortilla chips
- 2 cups grilled corn (fresh or frozen, kernels removed)
- 1 cup cotija cheese, crumbled
- 1/2 cup jalapeños, sliced (fresh or pickled)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1/2 cup chipotle crema (store-bought or homemade)
Instructions
- Prepare the Chipotle Crema by blending sour cream, chipotle peppers, lime juice, garlic powder, and salt until smooth.
- Grill the corn until charred and cooked through, then cut the kernels off the cob.
- Layer half of the tortilla chips on a baking sheet, followed by half of the grilled corn, cotija cheese, and jalapeños. Repeat the layers.
- Preheat the oven to 350°F (175°C) and bake the nachos for 10-15 minutes until the cheese is melted.
- Remove from the oven, drizzle with chipotle crema, and sprinkle with lime juice and cilantro.
Notes
- For a vegan option, use dairy-free cheese.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Tex-Mex, nachos, street corn, appetizer, cheese