Recipes/ Mexican Street Corn Nachos Recipe

Mexican Street Corn Nachos Recipe

Let's make it

Step 1

Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large bowl, stir mayonnaise, sour cream, cilantro, lime juice and chili powder; fold in corn. Makes about 1¾ cups.

Step 2

Spread chips on prepared pan; top with Colby Jack cheese and beans. Bake nachos 10 minutes or until golden brown and cheese melts. Makes about 8 cups.

Step 3

Serve nachos topped with corn mixture, avocado, onion, salsa and queso fresco.

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Ingredients

1/2 cup crumbled queso fresco2 tablespoons SE Grocers Cage-Free Mayonnaise2 tablespoons SE Grocers Sour Cream1 tablespoon chopped fresh cilantro1 tablespoon fresh lime juice3/4 teaspoon SE Grocers Chili Powder1½ cups frozen corn, thawed1 bag (10½ ounces) SE Grocers Nacho Cheese Tortilla Chips1½ cups SE Grocers Fancy Shredded Colby Jack Cheese1/2 cup SE Grocers Refried Beans33/100 cup finely chopped red onion

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