Mexican Street Corn Nachos

April 13, 2017 By: Comments
Tagged: Dinner Dinner. Hors d'Ouevres Hors d'Ouevres. Vegetarian Vegetarian. Appetizers & Snacks Appetizers & Snacks. Cinco de Mayo Cinco de Mayo. Cheese Cheese. Cinco De Mayo Cinco De Mayo. Mexican Mexican. Snack Time Snack Time. Lunch Lunch. Picnic Picnic. Corn Corn. Limes Limes.
30 minutes
30 minutes
6 to 8
Cheese! Chips! Corn! Cilantro! Can you say YUM?!


Select ingredients:


  1. In a large saucepan, melt the butter over medium heat. Add the frozen corn and cook until the corn is lightly browned (about 10 to 15 minutes; stir regularly).
  2. Remove from the heat and transfer to a bowl. Add the mayonnaise and mix well. Set aside.
  3. Back in the saucepan, heat the cream and milk and slowly add the cornstarch. Stir until it's smooth and simmering. Add the Monterey Jack cheese and stir continually as it melts.
  4. Spread the tortilla chips on a large serving plate. Pour the cheese sauce over the chips. If it seems too thick, add a little more cream; if it seems too thin, cook it a little more. You want a consistency that can be poured.
  5. Spoon the corn on top of the cheese and chips. Drizzle the thinned sour cream on top of the corn.
  6. Sprinkle the feta cheese on top of the sour cream. Add cayenne pepper to taste.
  7. Sprinkle the cilantro on top.
  8. Cut the limes into wedges and arrange them around the edges of the plate so guests can use as desired.