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These nachos combine all of the flavors of Mexican street corn with crispy tortilla chips. These are so good, you'll never be able to have another Mexican-food night without them.
What you need:
2 chorizo sausages
2 tablespoons butter
4 cups corn, fresh or frozen
2 tablespoons mayonnaise
1 tablespoon cornstarch
1 cup heavy whipping cream
8 ounces Monterey Jack cheese, shredded
1 (14 ounce) bag tortilla chips
1/4 cup feta cheese, crumbled
2 tablespoons sour cream
2 tablespoons fresh cilantro, chopped
cayenne to taste
1 lime, cut into wedges
How to make it:
**This is optional: if you have a flat cast iron skillet, heat it in the oven a bit to help keep your nachos warm while you're eating them.
1. Remove the casings from the chorizo, and cook it in a skillet over medium/high heat, making sure to chop it up with a spatula so it is crumbly. After it is thoroughly cooked, remove it from the pan and set it aside.
2. In a heavy skillet, melt the butter over medium/high heat, then add the corn. Let the corn sit, undisturbed, so it can char just a little bit. Give it a good stir, then let it sit undisturbed for a few more minutes to let it char again. I like mine just a tad bit charred, but you do it however you like.
3. Remove the pan from the heat, and stir in the mayo.
4. In a small bowl, mix the cornstarch with the cream, and then pour into a small saucepan. Bring this mixture to a simmer over medium heat, stir in the cheese, and reduce the heat down to low. Keep stirring until the cheese is melted.
5. Place tortilla chips on a serving platter (or cast iron), and pour the cheese over them. Top with the cooked chorizo, corn, feta, sour cream, cayenne, and cilantro.
6. Squirt the whole thing with a bit of lime juice and serve.