Mexican street corn nachos


2 tablespoons extra virgin olive oil
3 cups s frozen corn till frozen
2 tablespoons mayonnaise
14-ounce bag of low-salt tortilla chips
1 pound Monterey Jack cheese, shredded (do not buy pre-shredded, it will not melt properly)
1 tablespoon cornstarch
1/2 cup cream
1/2 cup milk
1 clove garlic, minced
1/4 cup crumbled Cotija cheese (can be crumbled feta)
1/8 teaspoon chipotle chili powder (you can use regular chili powder or smoked paprika)
2 tablespoons Mexican cream or 2 tablespoons sour cream, slightly diluted with water
1/2 lime, sliced
2 tablespoons cilantro, chopped


1 Strain corn then mix with mayonnaise: Heat oil over high heat in a large cast-iron skillet. When the oil is almost steaming, add half of the frozen corn (not thawed) to the pan.
Spread it out in the pan and let it be brown

Stir occasionally, until most of the corn kernels are lightly browned on at least one side. You’ll know the corn is ready when some of the kernels start to “pop”.

Remove the corn from the pan
then into the bowl and repeat with the rest frozen corn kernels

Toss corn with mayonnaise and set aside.
2 Toasted tortilla chips: Preheat oven to 350° F.
Spread tortillas in a large skillet and bake for 10 minutes, until lightly browned.

3 Make cheese sauce: While the tortillas are toasting, prepare the cheese sauce.
Set up a double boiler with an inch of water in the bottom pan.

If you don’t have a double boiler, place an inch of water in a small saucepan and place a metal pan on top so that the steam from the boiling water below heats the bottom of the pan.
D’not let the bowl touch the water

Place the grated Monterey Jack cheese in the top pan or double boiler bowl.
Mix with cornstarch.
Pour in the cream and milk (you can use half and half if you like).
Add the chopped garlic.

Heat the water in the double boiler
Let the cheese melt gently, stirring occasionally, until the sauce is smooth.

4 Assemble the nachos: Once the tortillas are lightly browned, remove them from the oven.
Transfer to a large serving dish.

Pour the cheese sauce over the French fries. Sprinkle the top with grilled corn.
Sprinkle with crumbled cotija cheese.
Sprinkle with chipotle pepper powder.
Drizzle with cream or diluted sour cream. Sprinkle with cilantro.

Sprinkle with a little lemon juice and serve immediately with lemon wedges.