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Elote ( Mexican Street Corn) Natchos Recipe

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This recipe for Elote ( Mexican Street Corn) Natchos is from The Lonsdale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS
2 tbsp. extra-virgin olive oil
3 c. fresh or frozen corn kernels
Kosher salt
Freshly ground black pepper
1 jalapeņo, seeded and minced
2 tbsp. fresh lime juice, divided, plus wedges for serving
1/4 c. sour cream
2 tbsp. mayonnaise
1 (9-oz.) package corn tortilla chips
2 1/2 c. shredded Monterey Jack
2 tbsp. crumbled Cotija
2 tbsp. chopped fresh cilantro
Directions:
Directions:
Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn; season with salt and pepper. Cook, tossing, until just cooked through, about 2 minutes. Transfer corn to a large bowl. Wipe out skillet (if using for nachos).
Add jalapeņo and 1 tablespoon lime juice to corn and stir to combine. In a small bowl, stir sour cream, mayonnaise, and remaining 1 tablespoon lime juice; season with salt.
Layer chips and Monterey Jack in skillet or on a a large sheet pan. Bake until cheese is melty, about 5 minutes.
Top chips with corn mixture, mayonnaise mixture, Cotija, and cilantro.

 

 

 

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