Festive nachos layered with charred corn, three cheeses, jalapeño and smoky chipotle crema, served with lime wedges.
# What You'll Need:
→ Vegetables & Base
01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or canned; drained if canned)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, finely chopped (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, 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 (adjust 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
# Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat a skillet over medium-high heat and sauté the corn kernels, stirring occasionally, until they develop light char and are heated through, about 4–6 minutes; remove from heat.
03 - Spread the tortilla chips in an even single layer on the prepared baking sheet to ensure uniform melting.
04 - Scatter the charred corn, diced red onion, chopped jalapeño (if using), shredded Monterey Jack and cheddar evenly over the chips.
05 - Bake in the preheated oven for 8–10 minutes, or until the cheeses are melted and bubbling.
06 - While the nachos bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder and salt in a small bowl until smooth; adjust seasoning to taste.
07 - Remove the baking sheet from the oven, sprinkle crumbled cotija, cilantro and sliced green onions over the hot nachos, then drizzle generously with the chipotle crema.
08 - Dust with chili powder or smoked paprika, serve immediately with lime wedges alongside.
