Mexican Street Corn Nachos
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.
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