Description
Crispy tortilla chips topped with sautéed corn, melted Monterey Jack cheese, creamy lime sauce, Cotija cheese, and fresh cilantro inspired by Mexican street corn.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 cups fresh or frozen corn kernels
- Kosher salt
- Freshly ground black pepper
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice, divided
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 (9-ounce) package corn tortilla chips
- 2 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large ovenproof skillet over high heat.
- Add corn, season with salt and pepper, and cook about 2 minutes until heated through.
- Transfer corn to a bowl.
- Stir jalapeño and 1 tablespoon lime juice into the corn mixture.
- In a small bowl mix sour cream, mayonnaise, and remaining lime juice with a pinch of salt.
- Arrange tortilla chips in a skillet or sheet pan and sprinkle Monterey Jack cheese over the top.
- Bake about 5 minutes until the cheese melts.
- Top chips with corn mixture, drizzle with the creamy sauce, and sprinkle Cotija and cilantro.
- Serve immediately with lime wedges.
Notes
- Fresh corn gives the best flavor when available.
- Frozen corn works well if thawed and drained.
- Serve immediately to keep chips crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5
- Sodium: 560
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 13
- Cholesterol: 40