Elotes Nachos — ELIZABETH PALMER KITCHEN

Jan 31

Jan 31 Elotes Nachos

All the flavors of your favorite Mexican street corn, in nacho form! Sweet corn, creamy cotija cheese, spicy jalapenos, crunchy tortilla chips, and zesty lime make for the perfect snack. Make up a double batch if you’re feeding a crowd- these will go quickly!

SERVING SIZE: Serves 2-4 (depending on appetite)

PREP TIME: 10 minutes

COOK TIME: 10 minutes

INGREDIENTS:

1 tablespoon olive oil
2 cans of corn, rinsed and drained (if fresh corn is in season- definitely use it instead!)
1 yellow onion, peeled and diced
4 cloves garlic, peeled and minced
1 jalapeno, minced (remove seeds for a milder heat)
¼ cup crema or mayonnaise (substitute Greek yogurt for a healthier version)
½ teaspoon ancho chili powder (more or less to taste)
2 tablespoons fresh lime juice
½ a large bag tortilla chips
½ cup shredded cheddar cheese
½ cup cotija cheese, finely crumbled (substitute feta cheese if needed)
Fresh cilantro, chopped, to serve
Lime wedges, to serve

DIRECTIONS:

1. Preheat your oven to 425 degrees.

2. In a large skillet over medium heat, warm the olive oil. Add the corn, onion, garlic, and jalapenos. Stir to combine, and cook for 4-6 minutes until softened.

3. Turn off the heat, and stir in the crema, chili powder, and lime juice.

4. Arrange ½ the chips in an even layer on an oven safe dish or on a baking sheet. Spoon ½ the corn mixture evenly over the chips. Sprinkle over ½ the shredded cheddar cheese and ½ the cotija cheese.

5. Arrange the remaining chips in an even layer over your first layer. Spoon over the remaining corn mixture, and sprinkle over the remaining cheeses.

6. Bake in the oven for 5-6 minutes, until the cheese has melted and the chips are starting to crisp up.

7. To serve, sprinkle over the chopped cilantro, and serve the lime wedges alongside the nachos. Dig in while they’re hot!

RECIPE NOTES:

Making the nachos in two layers ensures each chip cheesy and flavorful. If the nachos get cold before they’re all eaten (not likely!), just return them to the oven for a few minutes until the cheese gets melty again.