Tuesday, December 29, 2015
Mexican Street Nachos
You heard me right Mexican Street Nachos! If you have never had Mexican Street Corn, you are missing out it is so creamy wonderful! Roasted Corn people is frickin awesome, I don't know what kind of magic happens when you blacken that corn but mmmmm.....
I have only had Mexican Street Corn one time in a little Mexican restaurant in Stillwater, MN you can read about that here, Stillwater Eats.
Now you take that Mexican Street Corn and turn it into Nachos!
It was game day all day at our house last Sunday, and this is what I whipped up, they were so good!
This is what you need:
1 bag of tortilla chips, I picked some up at Sams club they were organic and like huge scoops
2 tablespoons butter
2 tablespoon cornstarch
2 tablespoon mayo
2 cans corn
3 green onions, chopped
1 tablespoon diced jalapenos
6oz feta cheese or queso fresco
2 cups montery jack cheese
1 cup sharp white cheddar cheesse
1 cup half and half
1/2 cup sour cream
How to make it:
If you have a cast iron skillet, I would use that to roast the corn, if not a frying pan will do.
Add your butter to the hot pan and fry up the corn until they blacken a bit, remove from heat and add the mayo, green onions and jalapenos.
In another pan heat your cheese, half and half, sour cream until melted at this point ad the corn starch to thicken up the cheese mixture, if that is to thick and more half and half.
Now I was not fancy or anything I just used a deep baking sheet piled up my nachos, next the corn mixture followed by drizzling on that creamy cheese, top with the nice big chunks of feta.
Sprinkle with paprika, chopped cilantro finally squeeze lime juice on top.
If you want to be fancy pants use a nice large serving tray.
We really like this variation of nachos!