Festive nachos with charred corn, melty Monterey Jack and cheddar, cotija, cilantro and smoky chipotle crema.
# What You Need:
→ Vegetables & Base
01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or canned)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, stemmed and finely chopped (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions (scallions), thinly sliced
→ Dairy & Cheeses
07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cotija cheese, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1 to 2 tablespoons minced chipotle in adobo, to taste
13 - 1 teaspoon fresh lime juice
14 - 1/4 teaspoon garlic powder
15 - Salt, to taste
→ Finishing Touches
16 - 1 lime, cut into wedges
17 - Chili powder or smoked paprika, for garnish
# How to Make:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
02 - Heat a skillet over medium-high heat. Add the corn kernels and sauté, stirring occasionally, until lightly charred and fragrant, about 4–5 minutes. Remove from heat.
03 - Spread the tortilla chips in an even single layer across the prepared baking sheet.
04 - Evenly distribute the charred corn, diced red onion, chopped jalapeño, shredded Monterey Jack and shredded cheddar over the chips.
05 - Bake for 8–10 minutes, or until the cheeses are melted and bubbling.
06 - While the chips bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder and a pinch of salt until smooth; adjust chipotle and salt to taste.
07 - Remove the baking sheet from the oven. Scatter crumbled cotija, chopped cilantro and sliced green onions over the hot chips, then drizzle generously with the chipotle crema.
08 - Sprinkle with chili powder or smoked paprika and serve immediately with lime wedges alongside.
